After Marinating Overnight, This Comes together in No Time.
I’m a fan of all kinds of adobos. There are many many recipes for chicken adobo. While there is nothing authentic about this one, it simply happens to be a mix of flavors I love from several different cuisines. For instance, I use cane vinegar, dark soy sauce and makrut lime leaves. Add freshly grated turmeric to that. And a whole head of smashed garlic cloves. See what I mean? I’m all over the place with this one, but again, it’s inspired by the inherent adobo combination of vinegar and other flavors.
It’s also simple. Marinate chicken thighs overnight. The next day, cook up some sliced onions in a big pot or Dutch oven, add the chicken and its marinade, simmer for around 30 minutes. Remove the chicken, reduce the sauce, spoon some over the chicken and put it under the broiler. Done.
You’ll notice I add a couple tablespoons of fruit jam to the marinade as it’s reducing. I used mango jam because that’s what I had on hand, but any fruit jam would work here. You won’t be able to discern it in the finished sauce. The sauce is not sweet, but it rounded out the harshness of the vinegar and balanced the flavors.
Sliced scallions added a nice touch of fresh flavor to the finished chicken. Spoon some of that sauce over your chicken and possibly over the rice you’ll serve with this. Yes, rice is essential here. I can’t imagine eating this without white rice sitting next to it on my plate. Rice is the perfect accompaniment to the deeply and brightly flavored chicken. I don’t have a chicken recipe I love more than this one. I hope you’ll give it a try and let me know what you think.