- Family pkg
- chicken legs and thighs
- 2 Tbsp
- olive oil
- 2 Tbsp
- sesame oil
- 1 medium
- yellow onion (halved and sliced)
- 7 clove
- garlic (halved and smashed)
- fresh ground pepper
- bay leaves
- 1 1/2 c
- soy sauce, low sodium
- 1 1/2 c
- apple cider vinegar
- 32 oz
- beef broth
- 3 Tbsp
- 1 (8 oz) can(s)
- tomato sauce
How to Make Chicken Adobo
- 1In a large, heavy bottom sauce pan, on medium heat, sauté onions in the olive and sesame oils until onions are translucent.
- 2Add 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.
- 3Remove the chicken pieces from the package and generously ground fresh peppercorns over the chicken.
- 4Add 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.
- 5Once 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.
- 6In a large measuring cup, mix the soy sauce and vinegar.
- 7Pour the soy sauce and apple cider vinegar mixture over the chicken.
- 8Pour the beef broth over the chicken.
- 9Sprinkle the sugar over the top and mix the ingredients together.
- 10Bring to a boil. Cover and reduce heat to a low medium. I like to leave a vent to allow the steam out.
- 11When 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.
- 12Serve over steamed rice.