Chicken Adobo
"This dish is an easy-to-make, comforting crowd favorite. Chef tips: Use chicken wings for less mess and pop them in the air fryer for faster cooking!" - Chef Jasper Manuel, Sous Chef
Ingredients
- 3 pounds Chicken (cut into serving pieces or use chicken wings)
- 1/2 cup Shoyu
- 3/4 cup White cane or palm vinegar
- 1/2 cup Garlic (crushed)
- Bay leaves
- 1/2 teaspoon Black pepper
- Salt to taste
Instructions
- Mix shoyu, vinegar, garlic, bay leaves and black pepper in a pot and submerge chicken pieces.
- Bring mixture to a boil then turn heat down and simmer for 30 minutes.
- Remove the chicken from the pot, place on a sheet pan and broil in the oven or air fry for 5-10 min. Chicken should have a nice golden-brown color.
- Bring the sauce in the pot to a boil and reduce by half. Add salt to taste.
- Remove chicken from the oven or air fryer, add back into the sauce and mix.
- Serve hot with white rice.
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