Chicken Adobo

This is one of our family's favorite chicken recipes. The flavor that the soy sauce and vinegar have together is fantastic! Plus, the vinegar makes the chicken thighs so unbelievably tender!


INGREDIENTS

1 tbsp. olive oil

6 bone-in chicken thighs, skinless

1 tsp. garlic, minced

1/2 cup apple cider vinegar (or Red Wine Vinegar)

1/4 cup soy sauce

1 tsp. fresh cracked peppercorns

1 bay leaf



DIRECTIONS

In a large skillet over medium-high heat, heat the oil. Add the chicken and cook until lightly browned, turning once, about 5 minutes per side. Transfer chicken to a plate and set aside. Pour off pan drippings, leaving a little to saute garlic. Return pan to low heat. Add garlic and saute until soft, about 1 minute. Add vinegar, soy sauce, pepper, and bay leaf and stir to combine. Return chicken to pan and cook, covered for 20 minutes, flipping halfway through. Uncover, increase heat to medium-low, and cook until sauce thickens a bit and chicken is tender and nicely glazed, about 20 minutes, flipping halfway through. Remove bay leaf before serving.

6 servings, 42.8 calories, 2.7 g fat, 0.4 Saturated fat, 0.3 g Polyunsaturated fat, 1.8g monounsaturated fat, 9.5mg Cholesterol, 609.1mg Sodium, 71.6mg Potassium, 2.2g Carbs, 0.1g Dietary Fiber, 1.4g Sugars, 3.0g Protein

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