Chicken Adobo

1. 1

   In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients.

2. 2

   Add the chicken pieces and turn to coat in the marinade.

3. 3

   Refrigerate for at least 2 hours or overnight.

4. 4

   In a large casserole or Dutch oven, heat the chicken and marinade over high heat.

5. 5

   Bring to a boil, then reduce the heat and simmer, stirring occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.

6. 6

   Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes.

7. 7

   Remove the bay leaves and chiles.

8. 8

   Return the chicken to the sauce and cook until just warmed through.

* Per serving · 4 servings · Values may vary.

No additional tips available.