Chicken Adobo My Way
Chicken Adobo My Way
Ingredients
For the Chicken Adobo
- 4 chicken legs
- 4 chicken thighs
- 2 tablespoons avocado oil, plus more for browning
- 1 tablespoon Morton Nature's Seasons Seasoning Blend
- 1/2 cup distilled white vinegar
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1 onion, diced
- 1 bulb garlic, peeled and smashed
- 3 bay leaves
- 1 teaspoon black peppercorns
For Serving
- 4 cups white rice, cooked
Instructions
- 1
Place the chicken legs and chicken thighs into a large bowl.
⏱️ 2 min
- 2
Drizzle 2 tablespoons of avocado oil over the chicken. Sprinkle 1 tablespoon of Morton Nature's Seasons Seasoning Blend over the chicken. Rub the seasoning thoroughly into the chicken, ensuring it gets under the skin.
⏱️ 3 min
- 3
Add 1/2 cup of distilled white vinegar, 1/2 cup of soy sauce, and 1/4 cup of oyster sauce to the chicken in the bowl.
⏱️ 1 min
- 4
Mix all ingredients thoroughly to coat the chicken. Cover the bowl and refrigerate for 3 hours to marinate.
⏱️ 2 min
- 5
While the chicken is marinating, dice the onion and peel and smash the cloves from the bulb of garlic.
⏱️ 7 min
- 6
After marinating, heat a large pan on the stove over medium-high heat and add enough avocado oil to coat the bottom of the pan. Once the pan is hot, carefully place the marinated chicken pieces into the pan. Brown the chicken on one side until it achieves a really good color, about 5-7 minutes.
⏱️ 7 min
- 7
Add the diced onion and smashed garlic to the pan with the chicken. Add the bay leaves and black peppercorns. Pour the remaining marinade from the bowl into the pan.
⏱️ 3 min
- 8
Stir the contents of the pan to combine the onions, garlic, and chicken. Bring the mixture to a simmer, then reduce the heat to low, cover the pan with a lid, and allow the chicken to cook down until it is nice and tender and the sauce has thickened, about 35 minutes.
⏱️ 35 min
- 9
Serve the Chicken Adobo hot over cooked white rice. Add additional sauce from the pan as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adobo My Way
For the Chicken Adobo
- 4 chicken legs
- 4 chicken thighs
- 2 tablespoons avocado oil, plus more for browning
- 1 tablespoon Morton Nature's Seasons Seasoning Blend
- 1/2 cup distilled white vinegar
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1 onion, diced
- 1 bulb garlic, peeled and smashed
- 3 bay leaves
- 1 teaspoon black peppercorns
For Serving
- 4 cups white rice, cooked
Instructions
- 1
Place the chicken legs and chicken thighs into a large bowl.
⏱️ 2 min - 2
Drizzle 2 tablespoons of avocado oil over the chicken. Sprinkle 1 tablespoon of Morton Nature's Seasons Seasoning Blend over the chicken. Rub the seasoning thoroughly into the chicken, ensuring it gets under the skin.
⏱️ 3 min - 3
Add 1/2 cup of distilled white vinegar, 1/2 cup of soy sauce, and 1/4 cup of oyster sauce to the chicken in the bowl.
⏱️ 1 min - 4
Mix all ingredients thoroughly to coat the chicken. Cover the bowl and refrigerate for 3 hours to marinate.
⏱️ 2 min - 5
While the chicken is marinating, dice the onion and peel and smash the cloves from the bulb of garlic.
⏱️ 7 min - 6
After marinating, heat a large pan on the stove over medium-high heat and add enough avocado oil to coat the bottom of the pan. Once the pan is hot, carefully place the marinated chicken pieces into the pan. Brown the chicken on one side until it achieves a really good color, about 5-7 minutes.
⏱️ 7 min - 7
Add the diced onion and smashed garlic to the pan with the chicken. Add the bay leaves and black peppercorns. Pour the remaining marinade from the bowl into the pan.
⏱️ 3 min - 8
Stir the contents of the pan to combine the onions, garlic, and chicken. Bring the mixture to a simmer, then reduce the heat to low, cover the pan with a lid, and allow the chicken to cook down until it is nice and tender and the sauce has thickened, about 35 minutes.
⏱️ 35 min - 9
Serve the Chicken Adobo hot over cooked white rice. Add additional sauce from the pan as desired.
⏱️ 2 min