Chicken Adobo

1. 1

   Combine all six marinade ingredients. Add the cleaned, skinned chicken thighs and marinade for two hours. Remove and drain the chicken, reserving the marinade. In a skillet, heat peanut oil over medium heat, add thighs and brown well on one side. Turn meat, add the minced garlic and brown the other side. May be necessary to use splatter screen during browning. Now add 1/4 cup water, cover skillet with a tight-fitting lid, turn heat to low and simmer approximately 20 minutes, or until juices run clear. For the sauce, remove chicken from skillet, add 2 cups water and bring to a boil. Dissolve 2 tablespoons cornstarch in 1/4 cup water and add to the boiling water, stirring until thickened. Add the marinade, all or most, according to taste. Simmer for a minute or two. Return chicken to sauce. Serve with our Aunt Tia's Cuban Rice.

2. 2

   Optional Garnishes: When serving, top chicken with chopped green onions and fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.