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Adobo-Style Chicken with Vegetables
Orange-Chili Chicken Adobo
This braised chicken dish is a spin-off of a traditional Philipino dish. It's tangy, garlicky, salty, sweet and chock full of fall-apart chicken — delicious!
Ingredients and method:
Saute together until softened:
- 1 red onion, cubed
- 1 white onion, cubed
- 1/4 cup garlic, chopped large (sounds like a lot — but it will cook for so long that it will be delicious, sweet and mild)
- 2 T black pepper
Add 6-10 chicken thighs, depending on how many people you're serving. I recommend at least 2 thighs per person. Boneless, skinless thighs work best.
Add the sauce ingredients:
- 1/2 c. cider vinegar
- 1/2 c. white vinegar
- 1/2 c. soy sauce
- 1 1/2 c. broth or water
- 1/4 c. orange juice concentrate
- 1 1/2 T. Sriracha chili sauce (or another Asian-style chili-garlic sauce)
Cover and braise for 1 — 2 hours.
Add the vegetables:
- 2 red bell peppers, cubed
- 1 green bell pepper, cubed (optional)
- 1 cup small-cut or grated carrot (optional)
- 16 oz. white, cremini or cubed portabello mushrooms (I use a mix of at least 2 kinds)
Cook 15-30 minutes or until veggies are tender. Serve over white rice.
Serve over steamed white rice.
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