Herbs and Balsamic Chicken Adobo
So I figured what better way to start beyond adobo but to literally go beyond the regular adobo recipe?
This recipe has a little twist from your typical soy sauce-vinegar combo. It’s full of aromatics with a milder taste. It’s like chicken candy, if there ever was one.
Here’s how I made it:
3 Tbsp olive oil
5 pcs chicken thighs (about 2 lbs)
1 whole head garlic (crush with knife, leave skin on)
1 tsp whole black peppercorns
2 pcs bay leaves
1 tsp herbs de provencal (dried)
1 sprig fresh rosemary
4 Tbsp light soy sauce
4 Tbsp balsamic vinegar
2 cups water
Splash of white wine
1/2 tsp chili flakes
1. Heat up olive oil and drop crushed garlic just before the oil starts to smoke. Sauté for about 2 minutes. Keep moving your garlic so it doesn’t burn!
2. Take the garlic off the heat and set aside.
3. In the same pan sear the chicken skin side down first for about 2-3 minutes on each side.
Your chicken should look like this.
4. Add back the garlic, rosemary, bay leaf, peppercorns, chili flakes (optional), herbs de provencal, soy sauce and balsamic. You can also add the thyme here. I added mine 5 minutes before I took the dish off the heat just because I wanted to keep my thyme green.
A splash of wine gives it a kick, but this is optional. Any of your favorite white will do but dry white is better. If you decide to put more than a splash, you can cut the water later to about 1.5 cups.
5. Cover your chicken for about 5 minutes, bring your flame to medium heat.
6. Add the water, then bring the chicken back to a boil and cover. Simmer one medium-low heat for about 30-40 minutes. Half- way through the cooking time about 15-2o minutes in, flip your chicken skin side down. Flip it back into position in another 15-20.
I added my thyme right about 5 minutes before my chicken was ready. I basted my chicken with the sauce during this time as well. I do like my sauce on the dry than watery side so I did wait til there was little to no liquid left.
Here is the finished product:
This dish is good to pair with steamed white rice. Wanna know my favorite part?
Remember the whole crushed garlic we left braising in the liquid? I recommend eating it with the meat and the rice or to smear onto fresh toasted french bread.