Chicken Adobo
- 1/4 cup peanut or canola oil
- 5 pounds bone-in, skin-on chicken legs and thighs, hacked into approximately 2-inch pieces through the bone by you or your butcher
- 2 heads garlic, cloves separated but not peeled
- 1/2 large Spanish onion, peeled and cut into 8 wedges
- 1/2 cup thinly sliced skin-on ginger
- 10 black peppercorns
- 4 fresh bay leaves or 2 dried
- 1 1/2 cups unseasoned rice vinegar
- 1/2 cup soy sauce
- Produce
- Garlic (2 heads)
- Ginger, skin-on (1/2 cup)
- Spanish onion, large (1/2)
- Meat
- Chicken legs and thighs, bone-in skin-on (5 pounds)
- Condiments
- Rice vinegar, unseasoned (1 1/2 cups)
- Soy sauce (1/2 cup)
- Cooking & Baking
- Peanut or canola oil (1/4 cup)
- Peppercorns, black (10)
- Other
- 4 fresh bay leaves or 2 dried
Preparation
Read recipe preparation on amateurgourmet.com
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Recipe Stats
Published May 30, 2012 (8 months ago).
294 people saved this recipe.
