Margo’s Chicken Adobo
Combine vinegar, soy sauce, and water in equal proportions, with a secret touch of cinnamon. Alternatively, for slow cooker preparation: brown chicken, onion, and garlic, then transfer to the slow cooker, adding remaining ingredients. Cook on low for 6 to 8 hours or 4 hours on high.
Ingredients
- 2 tablespoons canola oil
- 3 pounds chicken drumsticks and thighs
- 1 onion, coarsely chopped
- 2 tablespoons minced garlic
- 1 cup apple cider vinegar
- 1 cup low sodium soy sauce
- 1 cup water
- 2 bay leaves
- 10 whole black peppercorns
- 1 cinnamon stick
Instructions
- Heat canola oil in a large Dutch oven over medium heat and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces and set aside. Stir onion and garlic into the hot skillet and cook and stir until the vegetables are browned, about 8 minutes.
- Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
- Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Nutrition
Calories: 323kcalCarbohydrates: 7gProtein: 30gFat: 18gSaturated Fat: 4gCholesterol: 96mgSodium: 1150mgPotassium: 347mgFiber: 1gSugar: 2gVitamin C: 3mgCalcium: 40mgIron: 3mg
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