About
When a craving hits, you need more than a meal... you need something that is sure to hit the spot! Classic Chicken Adobo will hit all the spots when your next craving comes! Juicy chicken thighs are slowly simmered in a savory, spicy vinegar sauce, and served atop a bed of white rice. Simmer up some Classic Chicken Adobo and watch it hit the bullseye every time!
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs, bone-in and skin-on, can substitute chicken legs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 head garlic
- 2 jalapeños
- 1 cup onion, diced
- 3/4 cup apple cider vinegar
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 4 bay leaves
- white rice, to taste, cooked and warm, for serving
- flour tortillas, optional, to taste, warmed, for serving
Directions
Step 1 -In a large skillet over medium heat, add the olive oil.
Step 2 -On a large platter, add the chicken thighs and season them evenly with the salt and the black pepper.
Step 3 -Add the chicken thighs to the hot oil and cook until golden-brown and crispy on all sides, about 3-5 minutes per side.
Step 4 -Transfer the browned chicken thighs to a slow cooker.
Step 5 -On a cutting board with a sharp knife, cut the garlic bulb horizontally to expose the top of the garlic cloves, being careful not to break the bulb apart.
Step 6 -Transfer the garlic to the slow cooker, over the top of the browned chicken thighs.
Step 7 -On a clean cutting board and with a clean sharp knife, thinly slice the jalapeños, making sure to remove the seeds to make it less spicy, as desired.
Step 8 -Add the jalapeño slices over the top of the browned chicken thighs.
Step 9 -Add the diced onions to the slow cooker.
Step 10 -In a small bowl, add the apple cider vinegar, the soy sauce, and the brown sugar and whisk to combine.
Step 11 -Evenly pour the vinegar mixture over the browned chicken mixture.
Step 12 -Evenly add the bay leaves over the top of the browned chicken mixture.
Step 13 -Cover the slow cooker and cook until the chicken thighs reach an internal temperature of 165 degrees F and the juices run clear, about 4 hours on high or about 6-7 hours on low.
Step 14 -Remove and discard the bay leaves.
Step 15 -Plate the chicken with the rice, spoon the sauce over top, and serve with the roasted garlic from the garlic bulb, if desired.
Step 16 -Serve with the warm flour tortillas.
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