Have you ever had Filipino Adobo? I have. A friend of mine is of Filipino heritage and she introduced me to short ribs Adobo. Delicious, falling off the bone, amazing-ness they were. I didn’t have any short ribs last night but had seen recipes for Chicken Adobo. All of them called for bone-in and all I had were boneLESS. Sheesh, couldn’t I just get the point and make something else. Nope. No can do. Once I get in the mood for a certain dish, that is IT! Adobo is tangy and a bit spicy the way I was taught to make it. Like pad thai, there are many variations on this dish.
Chicken THIGH Adobo
2 lbs. boneless chicken thighs
1/4 c. vinegar (most recipes call for white, but I’ve used others)
1/4 c. Coconut Aminos
pepper (I put a heaping tablespoon of the ground pepper in mine, like it to ZING)
heap of minced garlic
2 bay leaves
Place the thighs in a nice sized stockpot or deep skillet. Cover with vinegar/coconut aminos and enough water to cover the thighs. Add pepper, garlic and bay. Bring to a boil and cover. Cook about 20 minutes, turning chicken over about halfway through. During the last five minutes, I like to break the chicken up with a strong spatula into smaller pieces and then leave the lid placed so that the sauce can vent and cook down into a thicker sauce.
Serve with some steaming cauliflower and a salad.
Put a bottle of Sriracha on the table for the folk who need MORE spice. Enjoy!
Side note: Some cooks like to brown the chicken before adding the other seasonings. Some cooks like to marinate the chicken before hand. Good for them. I’m usually in a hurry at din-din time. So, give it a go and see what you come up with. If you don’t like pickles or other tangy treats, don’t EVEN try this dish. You won’t be up to it.
Sorry no photos, as we ate it. Will try next time!