Family pkgchicken legs and thighs
2 Tbspolive oil
2 Tbspsesame oil
1 mediumyellow onion (halved and sliced)
7 clovegarlic (halved and smashed)
·fresh ground pepper
1 1/2 csoy sauce, low sodium
1 1/2 capple cider vinegar
32 ozbeef broth
1 (8 oz) can(s)tomato sauce
How to Make Chicken Adobo
- In a large, heavy bottom sauce pan, on medium heat, sauté onions in the olive and sesame oils until onions are translucent.
- Add the garlic and bay leaves to the sautéed onions. Be careful not to burn the garlic; stir the onions and garlic together until the garlic is heated through and fragrant. With a slotted spoon remove the onions, garlic, and bay leaves and set aside.
- Remove the chicken pieces from the package and generously ground fresh peppercorns over the chicken.
- Add the chicken to the oil mixture and brown evenly. Be sure to only brown approximately four pieces of chicken at a time. The idea is to brown the outside not steam the chicken.
- Once all of the chicken has been browned, return the all the chicken to the pot. Cover the chicken with the onions, garlic, and bay leaves mixture.
- In a large measuring cup, mix the soy sauce and vinegar.
- Pour the soy sauce and apple cider vinegar mixture over the chicken.
- Pour the beef broth over the chicken.
- Sprinkle the sugar over the top and mix the ingredients together.
- Bring to a boil. Cover and reduce heat to a low medium. I like to leave a vent to allow the steam out.
- When the chicken cooks through add a can of tomato sauce. Mix the tomato sauce into the liquid. Allow the sauce to come up to a boil. Allow the adobo boil for about 2-3 minutes. Remove the pot from the heat. Over cooking the chicken will make it dry.
- Serve over steamed rice.