Chicken Adobo (Nut-Free)
Classic Filipino chicken adobo, braised in a savory sauce of soy sauce, vinegar, garlic, and peppercorns. This version is carefully crafted to be completely nut-free without compromising on flavor.
Ingredients
- about 910 g Chicken Thighs
- 1/2 cup Soy Sauce (Wheat-Free Tamari)
- 1/4 cup White Vinegar
- 6 cloves Garlic
- 1 tbsp Black Peppercorns
- 2 leaves Bay Leaves
- 1 tsp Sugar
- 1 cup Water
- 1 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 1 tablespoon of vegetable oil and let it heat up for about 1 minute until it shimmers.
- 2Carefully place the about 910 g of chicken thighs into the hot oil. Cook for 4-5 minutes per side, until the chicken is nicely browned. Do not overcrowd the pot; brown in batches if necessary.
- 3Pour the 1/2 cup of soy sauce (wheat-free tamari), 1/4 cup of white vinegar, 6 cloves of garlic (peeled and smashed), 1 tablespoon of black peppercorns, 2 bay leaves, 1 teaspoon of sugar, and 1 cup of water into the pot with the chicken.
- 4Stir everything together to combine. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently.
- 5Simmer for 30-40 minutes, or until the chicken is cooked through and very tender. The chicken is done when it is no longer pink inside and a meat thermometer inserted into the thickest part reads 74°C.
- 6Remove the pot from the heat. Carefully ladle the chicken adobo and its sauce over cooked rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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