Chicken in Adobo Sauce

by Editorial Staff

Chicken thighs in an unmatched adobo sauce go well with a rice side dish. A good option for a hearty dinner.

Ingredients

  • Chicken thighs – 8 pcs.
  • Rice or white wine vinegar – 3/4 cup
  • Soy sauce – 0.25 cups
  • Garlic – 2 cloves
  • Ground black pepper – 0.5 teaspoon
  • Bay leaf – 2 pcs.
  • Vegetable oil – 2 tbsp
  • Medium potatoes – 2 pcs.
  • Medium carrots – 4 pcs.
  • Rice – 2 cups
  • Salt – 1 pinch
  • Water – 1 tbsp
  • Starch – 2 teaspoon

Directions

  1. Cut off excess fat from the thighs.
  2. In a glass bowl, combine the vinegar, soy sauce, garlic, pepper, and bay leaf. Place chicken thighs in a bowl and stir. Cover with cling film, place in the refrigerator for 30 minutes, or better overnight.
  3. Remove chicken from marinade, pat dry with a paper towel. Do not pour out the marinade.
  4. Pour vegetable oil into a large cast-iron saucepan (cauldron), heat over medium heat. Place a few chicken thighs and fry until golden brown. Put on a plate, fry the rest of the chicken.
  5. Transfer all fried chicken back to the pan. Peel and dice the potatoes. Put in a saucepan with chicken. Peel and cut the carrots into slices and place in a saucepan. Pour marinade and 3/4 cup water, bring to a boil. Reduce heat, simmer meat and vegetables for about 45 minutes.
  6. Pour rice into a saucepan, pour 4 glasses of water, salt. Bring water to a boil, cover the pan with a lid, reduce heat, cook for about 20 minutes, until the liquid evaporates.
  7. Remove the bay leaf from the chicken pan. Dissolve the starch in a spoonful of water, pour this mass into a saucepan with chicken thighs. Stir well, cook for about 2 minutes, stirring occasionally.

Bon Appetit!

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