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Chicken Adobo
Raddish Supper Club
March 23, 2024
Shopping List
Serves: 4-6
Active Kitchen Time: 30-40 minutes
Cook Time: 25 minutes
Fresh:
2 green onions
2 cloves garlic
1 small onion
½ cup water
1 ½ lbs boneless chicken thighs
Pantry:
¼ cup soy sauce
½ tsp ground black pepper
3 Tbsp white vinegar
2 Tbsp brown sugar
2 bay leaves
1 Tbsp vegetable oil
3 cups cooked white rice, for serving
Suggested Side:
Steamed or roasted broccoli, or quick sautéed green beans
Recipe Steps
 Trim away roots from 2 green onions. Thinly slice and set aside for topping. |  Prepare sauce. Smash and peel 2 cloves garlic. Finely mince and add to medium bowl. |
 Add ¼ cup soy sauce, ½ cup water, 3 Tbsp white vinegar, 2 Tbsp brown sugar, ½ tsp ground black pepper, and 2 bay leaves to garlic. Stir to combine. Set aside. |  Cut 1 small onion in half, trim away ends, and peel. Slice layers into strips. Dice into squares. Add to small bowl. |
 Heat 1 Tbsp vegetable oil in skillet over medium-high heat. |  Add 1 ½ lbs boneless chicken thighs to skillet with tongs. Sear (cook without stirring), until browned on bottom, 5-7 minutes. |
 Flip chicken using tongs. |  Add onion to skillet. Cook 5 minutes, stirring occasionally, to soften onion. |
 Add sauce to skillet. Bring mixture to boil. |  Reduce heat to low and simmer for 15 minutes. |
 Use tongs to flip chicken. Cook 10-15 min more, until chicken is tender and sauce has thickened. |  Serve chicken over 3 cups cooked white rice and top with 2 sliced green onions. TASTE & SHARE! |
Recipe Notes
Prepare in a pressure cooker. Omit water. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
Gluten-Free: Replace soy sauce with tamari or use gluten-free soy sauce, such as Kikkoman.
Vegetarian: Replace chicken with 16 oz extra-firm tofu, drained, pressed to remove excess moisture, and cut into 2-inch cubes (or size of your choice).
Taste & Share
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