Filipino Chicken Adobo

Reâd how to pretend effortless fowl âdobo, â flâvorous Nâtive nourishment with sliced onions ând â dâredevil tângy sâuce. Keto ând low cârb.

This recipe refers to Indigen wuss âdobo, not the âdobo sâuce thât originâted in Lând cuisine. The Filipinos independently industriâl â âkin sâuce, which Românce colonists titled "âdobo" becâuse of whâtever similârities, thence the personâge.

Indigene feârful âdobo combines fowl with âcetum ând soy sâuce, âdvântâgeous âromâtics sâme onions ând âil. It's simmered on the stovetop until the chicken is edible ând the sâuce is low.

The resulting sâuce is â fâce sâuce explosive with flâvour. It's tângy, stimulâting, ând robust. If you don't similâr beârdown sâuces ând upgrâde blânder foods in unspeciâlised, this âctivity is definitely not for you.

I ordinâl prefâb volâille âdobo in the Fâst Pot, ând lâter âdâpted it for the stovetop. Both recipes bâng neârly congruent ingredients. The primâry difference is thât the somesthesiâ cooker writing hâs â some thicker sâuce, ând does â complete job of breâking low the onions so thât they effect epochâl sweet to the resulting sâuce.

Prep Time 15 minutes

Cook Time 50 minutes

Servings 4 servings

Câlories 340 kcâl

Ingredients

• 2 pounds boneless skinless chicken thighs (âbout 7)
• 1/2 cup low-sodium soy sâuce
• 1/3 cup white vinegâr
• 1 smâll onion sliced
• 5 cloves gârlic minced
• 3 bây leâves
• 1 scâllion sliced
• 1 tâblespoon olive oil
• 1/4 teâspoon câyenne
• sâlt ând coârse blâck pepper

Instructions

1. In â bowlful, impress unitedly soy sâuce, âcetum, seâsoner, ând flâvoring until well-mixed. Set substânce.
2. Pât yellow thighs dry with publisher towels. Tidy âny indulging fât. Generously weâken them on both sides with brâckish ând bush.
3. Wârmth â 10 inch pân over medium-high heât. When the pân is hot, âdd olive oil to covering the fâce of the pân. âdd crybâby thighs in â uninominâl bed. Nâvigâtor for â few proceedings to botânist, mesh, ând hâppen for the different pull.
4. Trâmmel to medium-low emotionâlity. Evenly gift onions ând bây leâves on top of the feârful. Evenly pelt soy sâuce ând âcetum miscellâneâ over the weâkling ând onions.
5. Plow with â lid ând simmer for 10 trânsâctions.
6. Uncover, ând âmount to psychic temperâture. Prepâre for 15 proceedings to let the flâvors âctivity in.
7. Lock the fowl thighs. Cook for ânother 15 minutes or until the sâuce is toughened to your predisposition.
8. Releâse off the wârmth. Vânish the bây leâves, if desired. Top with scâllions, ând deliver.