Filipino Chicken Adobo

This is the national dish of the Phillipines.

 

1/2 cup Bragg’s apple cider vinegar

1/4 cup Bragg’s Liquid Aminos or gluten-free soy sauce

1/3 cup of water

6 cloves garlic-roughly cut

1 small yellow onion

Ground black pepper or peppercorn

2 bay leaves

Green onions on top

Parsley

6 skin-on, bone-in chicken thighs

Cooked brown rice or jasmine rice

 

 

Directions:

Marinade chicken thighs in apple cider, liquid aminos, pepper and bay leaves for at least 30 minutes. I let mine marinade for six hours.

 

In a non-stick pan, sautee the yellow onion and garlic until for a few minutes. Push to the mixture to the side of the pan, and remove the thighs from the marinade and put them skin side down in the pan. Turn the heat up and brown the thighs on both sides. Lower the heat and add the marinade juice and let cook for twenty minutes. Flip the meat and let it cook for another ten minutes. Turn heat up and let liquid reduce. Now it’s ready to serve over a bed of rice. I add a little cilantro and green onion on top.

 

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.