Recipe: Yummy Brad's chicken adobo

Brad's chicken adobo. In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. If desired, serve chicken with cooking sauce.

Soy sauce - standard soy sauce or low-sodium soy sauce can be used based on personal preference. I prefer half of each or just low-sodium or it's too salty for me. A generous seasoning of granulated garlic can also be used in place of garlic cloves. You can have Brad's chicken adobo using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brad's chicken adobo

1. You need 3 lbs of boneless chicken thighs.
2. You need 1 1/2 cups of low sodium soy sauce.
3. You need 1 cup of seasoned rice vinegar.
4. Prepare 1/4 cup of dry red wine.
5. Prepare 1 cup of water.
6. You need 1 tbs of minced garlic.
7. It's 1 tbs of black pepper.
8. You need 1/2 cup of brown sugar.
9. It's 4 of bay leaves.

A nice variation is also adding a little ground ginger. Chicken adobo is one of the most popular Filipino recipes, other than lumpia and pancit. There are many ways to cook adobo, for example: you can make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy. Recipes for chicken adobo—the classic dish of Filipino cooking, complete with how-to videos, ratings, reviews, and cooking tips.

Brad's chicken adobo step by step

1. Combine all ingredients and marinade chicken for 1 to 4 hours.
2. Place chicken and marinade in a wok. Simmer until chicken is tender. Up to 30 minutes..
3. Remove chicken and reduce liquid to desired thickness. Or add corn starch mixed with water to thicken..
4. Serve with rice and sauce. Enjoy..

Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste and ease in preparation. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Chicken Thighs - Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on.

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