Gluten-Free Filipino Chicken Adobo
Filipino Chicken Adobo is a delicious umami filled braised chicken meal that will provide a comforting weeknight dinner for your family
Ingredients
- 1 head garlic
- 2 Thai bird's eye chilis (you can substitute with jalapeno or serrano)
- 4 bone-in, skin-on chicken thighs - patted dry
- 4 bone-in, skin-on drumsticks - patted dry
- 1 tablespoon vegetable oil
- 3/4 cup distilled white vinegar - you can substitute with rice vinegar
- 3/4 cup gluten-free tamari
- 5 dried bay leaves - whole
- 1 tablespoon dark brown sugar (omit to make keto)
- Freshly ground black pepper
- 1 cup uncooked white rice (omit to make keto, or use cauliflower rice)
Instructions
- Keeping the garlic head intact, slice in half through it's "equator." Thinly slice 1 of the chilis. You can remove the seeds for less heat.
- Skip if you have thighs and drumsticks already separated. If you have whole chicken legs instead of thighs and legs separated, slice them through the area where thigh meets leg. Take the almost separated pieces in your hand and break them apart to the point where you can slice the rest of the way. Repeat.
- Heat 1 tablespoon vegetable oil in your pan over medium. Add chicken skin side down and cook for 8-10 minutes, or until skin is crisp and golden and fat is rendered out. Lift pieces up towards the end to let the fat render out. Transfer skin side up to a plate.
- Add vinegar, tamari , brown sugar, bay leaves, garlic, and chilis to pan. Bring to a simmer then reduce heat to low. Stir to dissolve the sugar.
- Using tongs, place chicken back into the pan, skin side up. Add black pepper (to your liking) Reduce heat to low for a bare simmer and cover the pan. Simmer for 35 minutes, flipping once after 25 minutes.
- Cook 1 cup of white rice in separate pot
- Transfer chicken to a clean plate. Increase heat to medium-high and boil the braising liquid until it is thick and has a syrup consistency, about 5-10 minutes. Place chicken back into pan and turn to coat in sauce.
- Remove pan from heat Serve chicken and sauce over rice, with additional chili sliced on top. Season with more cracked pepper.