Saturday, January 25, 2014

Adobo Chicken with Rice

Pin It Now!
It has been a long time!  It's been awhile since posting as well as preparing this recipe.  I guess it is only fitting that I revive my postings with this recipe.  This recipe is from Cooking Light's October 2009 issue is quite simple to make.  The recipe serves 4, but there is only two of us.  I prepared 3 chicken thighs, but the entire sauce recipe.  It allowed us to have a little extra sauce with our rice.  The oranges pictures are optional.  I can't get the husband to eat fruit with a meal unless it is breakfast.  
An adobo is actually from the Phillipines and means to cook in vinegar or the marinade.  It is about the process and not just for meats.  Adobos are typically meats cooked slowly in the sauce.  We all know that cooking slowly means cooking for a long time.  This recipe is a shorten version of traditional adobo recipes and the use of chicken thighs gives the impression of slow cooked meat because of the tenderness of chicken thighs.  

Ingredients
  • 1 tablespoon canola oil
  • 8 bone-in chicken thighs, skinned
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons white vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups hot cooked rice

  • Procedure
  • 1.  Heat oil in a nonstick pan on medium-high heat.  Add chicken.  Brown on each side for about 3-4 minutes.  Remove chicken from the pan.  Add the onions.  Saute for about 4 minutes or until they begin to soften.  Add garlic and saute for 1 minute longer while stirring frequently. 
  • 2.   Add soy sauce, water, vinegar, honey, pepper, and bay leaf to the pan.  Scrape any browned bits from the bottom of the pan and combine the ingredients.  Return the chicken to the pan.  Allow to simmer on medium heat covered for about 20 minutes or until the sauce has thickened.  Turn the chicken over about halfway through cooking.  Discard the bay leaf.
  • 3.   Serve over rice.  

Notes: 
1.  I only used 3 chicken thighs that were boneless and skinless, but used the same sauce measurements.