adobo sauce recipe chicken
In a glass measuring cup whisk together vinegar soy sauce brown sugar and peppercorns. In a large skillet with a lid heat 2 tbsp of the vegetable oil.
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Mix the garlic vinegar soy sauce bay leaves fish sauce brown sugar chile oil and pepper in a large container or a heavy duty sealable bag.
. In a large bowl combine the soy sauce apple cider vinegar brown sugar half of the garlic and the bay leaves. Of pan drippings and return pan to low heat. Pour in the remaining marinade and add water then bring to a boil.
Marinate for 20 minutes to overnight. Add the chicken back to the pan. Dab skin on chicken dry with paper towels then add 3 thighs to pot skin side down.
Add the dried bay leaves and whole peppercorn. Let chicken soak in pot for 30 minutes. Bring to a boil.
Lower the heat cover and let simmer for 30 minutes stirring occasionally. Bring to a gentle boil reduce heat to a low simmer and cook covered for 30 minutes. Place a medium pan on medium heat and add oil once the oil is hot put the marinated chicken and brown about five minutes.
Simmer uncovered until chicken is no longer pink and. Add the chicken turn to coat well with the marinade and seal the container. Cover the pan and lower to medium-low heat.
Add chicken and cook until lightly browned about 5 minutes then turn over and cook an additional 5 minutes. Heat oil in a large pot over medium-high heat. Refrigerate covered 20-30 minutes.
Season with salt and pepper to taste. Bring the chicken to a boil over high heat. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Add the chicken thighs and toss well. Add the vinegar stir and simmer for 10 more minutes. Add chicken and brown on all sides about 10 minutes.
In a large skillet heat oil over medium-high heat. Put all ingredients into a medium to large cooking pot. Turn stove to medium heat and bring ingredients to a boil.
Remove chicken and set aside. How To Make Chicken Adobo. Add the sliced onion and minced garlic.
Let sear until golden brown on bottom about 4 - 6 minutes. In a shallow dish combine the first 6 ingredients. Cook the diced chicken over medium heat until the outside is not raw for 5-7 minutes.
Wash chicken well. Add the vinegar soy sauce water bay leaves and 1½ teaspoons of pepper. Combine remaining ingredients and pour over the chicken.
Stir in water and reserved marinade. Add onion to the pan and cook until tender about 5 minutes. Simmer for 30 minutes or until the chicken is tender.
Pour off all but 1 tbsp. Transfer chicken to a plate and set aside. Refrigerate from 6 to 24 hours.
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