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Adobo Chicken… good anytime of the year


  • 6 – 8 boneless, skinless chicken thighs
  • 1 large onion, sliced
  • 8 garlic cloves, peeled and sliced thinly, or smashed
  • 1 medium jalapeño sliced into 1/4-inch rings
  • 1 1/2 cups white vinegar
  • 3/4 cup organic low sodium soy sauce
  • 3 bay leaves
  • 10 black peppercorns
  • 1 1/2 cup long-grain white rice (or whole grain such as farro) prepared according to directions
  • 2 scallions, thinly sliced
  • 1/4 cup cilantro finely minced
  • Extra virgin olive oil


In a Dutch Oven, heat olive oil over medium heat.  When the oil is hot, place four of the thighs into oil.  Once browned, about four minutes, turn them and sauté the other side until slightly browned.  Remove thighs to a separate platter and continue browning the remaining chicken pieces in the same manner.

Maintaining the remaining oil and rendered fat at medium heat, add the onions and jalapeño.  Sauté until onions are tender.

Add the sliced garlic , stir just until the garlic gives off its essence, about 1 minute.

To the pot, add the chicken and its juices, the vinegar, soy sauce, peppercorns and bay leaves and bring the liquid to a boil.  Reduce the heat to a simmer, cover and allow to finish cooking, about 40 minutes.

Prepare rice or farro according to directions and place into a serving bowl. Ladle the chicken and sauce mixture over the grain and garnish with freshly minced cilantro and scallions. Optional, but delicious, a drizzle of toasted sesame oil will add complexity.


  • This can be done in a slow cooker as well. Once all the ingredient are sauteéd, place into a slow cooker on low for 5 hours.
  • The dish, even with low-sodium soy sauce can seem very salty, which is traditional. If you are sensitive to saltiness, you may cut it by adding 1/2 cup stock or water to the liquid mixture.

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