Red Meat Allergy Friendly Filipino Chicken Adobo

Total time1 hr

Prep time10 min

Cook time50 min

Red Meat Allergy Friendly Filipino Chicken Adobo

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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4 bone-in, skin-on chicken drumsticks
½ cup soy sauce
½ cup white cane vinegar (or distilled white vinegar)
½ cup water
8 cloves garlic, smashed and peeled
1 tsp whole black peppercorns
4 dried bay leaves
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 tsp sugar

For serving

steamed white rice, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Pat the chicken thighs and drumsticks dry with paper towels and season lightly with salt. Heat the oil in a large (12-inch) skillet or wide sauté pan over medium-high heat until shimmering.
2
Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate.

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Red Meat Allergy Friendly Filipino Chicken Adobo

Red Meat Allergy Friendly Filipino Chicken Adobo | Fig App