Easy Chicken Adobo
These chicken thighs have a special place in my heart— it was one of the first dishes I learned how to cook and then perfect . Whenever my daughter is having a bad day, or the weather is just gloomy and cold, I make this! There’s something just so warm and comforting about this dish! We love the sweet and saltinesss from the marinade. When you first take a bite your tastebuds are hit with a nice tang followed by the freshness from the garlic. Serve this over a nice hot bed of rice and fresh crunchy cucumbers, or remove the bone and enjoy in a lettuce wrap! PS: ADD HARD BOILED EGGS in at the end; it pairs so well!
What you’ll need:
Servings: 6
8 large chicken thighs
1/4 cup soy sauce
1/4 cup vinegar
1 tsp fish sauce
black pepper
salt
3 tsps honey
8 garlic cloves
fresh cilantro
1 tsp chicken bullion
1 cup water
2 bay leaves
hard boiled eggs (optional)
sriracha (optional)
Instructions:
*Make sure all protein/ veggies are washed and dried
Transfer chicken thighs to a large pot.
-Season with soy sauce, vinegar, fish sauce, chopped garlic cloves, chicken bouillon, bay leaves, and honey. Season with salt and black pepper to taste.
Slowly add just enough water to cover the top of chicken thighs. Combine well.
Heat up pot to high and let contents get to a rolling boil— Once boiling, lower heat to medium-low and let simmer to for at least 30 minutes or until chicken is falling off the bone cooked to perfection— (60 minutes if you have the time.)
*Be sure to remove excess fat and scum as it rises to the top of the soup.
*Add in peeled hared boiled eggs in step 3 if using
After at least 30 minutes, chicken should be cooked though and liquid should be reduced.
Enjoy as is, or take the extra step to airy chicken to get a crispy outer skin (optional).
*I would airfry at 400F for about 5 min.
Enjoy over some rice, with fresh vegetables, and garnish with fresh chopped cilantro and sriracha hot sauce ! Don’t forget to drizzle a bit of the soup onto your chicken and rice for extra flavor!
