Chicken Adobo

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 8 hours 55 minutes

材料

4 lbs. bone-in chicken (skin-on, $7.88*)

½ cup soy sauce (4 oz., $0.42)

½ cup apple cider vinegar (4 oz., $0.28)

2 Tbsp vegetable oil (1 oz., $0.08)

2 Tbsp honey (1 oz., $0.31)

2 bay leaves (whole, $0.30)

1 Tbsp garlic (minced,, about 2 cloves $0.15)

1 Tbsp black peppercorns (whole, $0.29)

手順

Prep

Gather and prep your ingredients.

Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.

Marinate

Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or overnight.**

Boil

When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.

Brown

Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).

Reduce

While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.

Baste

Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. You can also toss the chicken in the sauce instead. Serve over rice or noodles and spoon more of the reduced liquid over top.

栄養

• カロリー: 564 kcal
• 脂肪総量: 33 g
• ナトリウム: 1396 mg
• 炭水化物総量: 9 g
• 食物繊維: 1 g
• タンパク質: 56 g