Adobo-Style Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1167
- Total Fat
- 70
- Saturated Fat
- 18
- Carbohydrates
- 60
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 72
- Cholesterol
- 378
- Sodium
- 909
- Total: 8 hr 45 min (includes marinating time)
- Active: 25 min
Ingredients
8 bone-in, skin-on chicken thighs
1/4 cup low-sodium soy sauce
1/4 cup distilled vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1/2 habanero, thinly sliced
1 tablespoon olive oil
2 cups thinly sliced onions
2 cloves garlic, thinly sliced
2 bay leaves
1 cup fresh parsley, finely chopped
4 cups steamed jasmine rice
4 lime wedges
Directions
- Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
- Serve with jasmine rice and lime wedges.