Chicken Adobo with Boneless Thighs

Method10 steps

1. 1

   Step 1: Check the 2 lb boneless chicken thighs and remove any remaining bone. Remove the skin if preferred.

   Uses 2 lb boneless chicken thighs

2. 2

   Step 2: Crush 3 of the garlic cloves. Mix them with the 4 tbsp soy sauce, 5 tbsp vinegar, 2 tsp brown sugar and ¼ tsp ground black pepper. Add the prepared chicken thighs, coat evenly, cover and marinate in the refrigerator for at least 1 hour. Reserve the other 3 garlic cloves for sautéing.

   Marinate thighs · 60 minUses 3 garlic cloves for marinade · 4 tbsp soy sauce · 5 tbsp vinegar · 2 tsp brown sugar · ¼ tsp ground black pepper for marinade · Prepared boneless chicken thighs

3. 3

   Step 3: Drain the chicken from the marinade and reserve all the marinade in the refrigerator for the braise. Heat enough cooking oil for pan-frying in a pan. Add the drained thighs and fry the first side for 2 minutes.

   Fry first side · 2 minUses Marinated chicken and marinade · Cooking oil, for pan-frying

4. 4

   Step 4: Turn the thighs and fry the other side for 2 minutes. Remove the partly cooked chicken and set it aside for the immediate braise.

   Fry second side · 2 minUses Thighs after first-side pan-frying

5. 5

   Step 5: Mince the remaining 3 garlic cloves. Sauté them with the minced onion (1) in the same pan and its remaining oil until the onion softens. Return the browned chicken and sauté together for 2 minutes.

   Sauté returned chicken · 2 minUses Remaining 3 garlic cloves for sautéing · 1 onion, minced · Reserved partly cooked thighs · Actual remaining pan oil

6. 6

   Step 6: Pour in all the reserved marinade and add the 1 tsp oyster sauce, 1 cup water and 3 bay leaves. Cover and bring the entire pan, including the raw-exposed reserved marinade, to a boil.

   Uses Chicken with sautéed onion and garlic · Reserved raw-exposed marinade · 1 tsp oyster sauce · 1 cup water · 3 bay leaves

7. 7

   Step 7: Add the Knorr chicken cube (1) and dissolve it in the liquid. Reduce the heat and simmer for about 30 minutes, until the chicken is tender and reaches 165°F (74°C) in the thickest part.

   Simmer adobo · 30 minUses Boiling boneless chicken braise · 1 Knorr chicken cube

8. 8

   Step 8: Taste the sauce and adjust with salt and additional ground black pepper as needed.

   Uses Cooked boneless chicken adobo · Salt, to taste · Additional ground black pepper, to taste

9. 9

   Step 9: Transfer the seasoned adobo to a serving plate, removing the bay leaves, and top with the 3 tbsp sliced green onion.

   Uses Seasoned boneless chicken adobo · 3 tbsp green onion, sliced, for garnish

10. 10

    Step 10: Serve the finished adobo hot, sharing between 4 people.

    Uses Finished boneless chicken adobo