Chicken Adobo
Yield
6 servingsPrep
2 hrsCook
45 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken thighs, boneless, skinless
|
|
| ½ | cup |
vinegar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 3 | cloves |
garlic
crushed |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
peppercorns
crushed |
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken thighs, boneless, skinless
|
|
| 118 | ml |
vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3 | cloves |
garlic
crushed |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
peppercorns
crushed |
|
| 1 | each |
bay leaves
|
*
|
Directions
If using pork, cut pork into 1½-inch pieces.
In a large sauce pot, combine all ingredients.
Cover and let stand for 1 to 3 hours.
Bring to a boil; lower heat and simmer for 30 minutes.
Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.
