We loved this recipe.
Pork and Chicken Adobo are popular dishes here in Hawaii introduced by the Filipinos. You'll find it on many menus, even at the local plate lunch places. Each person has their own way of making adobo...some like it with a strong vinegar flavor and some prefer a lighter vinegar flavor. The female half loves the vinegar flavor but the male half prefers a lighter vinegar taste so Splenda brown sugar is added to cut down on the vinegar flavor when we're dining together or feeding other people.
Most restaurants and home cooks make their Pork Adobo with pork belly...lots of fat and if using chicken, they like to leave the skin on. We usually make Chicken Adobo at home and have always used boneless, skinless thighs. This is the first time we've Dukan'd our recipe...so we used Splenda brown sugar, trimmed 90% of the fat off our chicken thighs and browned the chicken using non-stick spray and it came out great! Of course, the female half could have done without the Splenda brown sugar :-)
We like making a big batch of Chicken Adobo for leftovers...this can be eaten by itself, over brown rice, shred the chicken up and make quesadillas or sandwiches. We probably would even use it for lasagna. Note: We've made this in the crock pot, before Dukan, removing the fat and it gets dried out. We may try to adjust the cooking time, but we are happy with the over the stove method.
Prep Time: 5-30 minutes (depending on how much fat you're trimming from your chicken)
Cook Time: 1 hour, 10 minutes
2 lbs. boneless, skinless chicken thighs (remove as much fat as you like)
1/2 red onion, sliced (you can use more, the male half wrinkled his nose when he saw the onion, but it melts down a lot during cooking)
1-2 cloves of garlic, minced
1 t. kosher salt (optional)
1/2 t. peppercorns (or ground pepper)
1 lg. bay leaf, crushed
1/4 c. apple cider vinegar
1/2 in. ginger root, crushed
1/2 T. Splenda brown sugar (optional, if you prefer a stronger vinegar taste, omit sugar)
1/4 c. soy sauce, low sodium
1 t. cornstarch, plus 1 t. water if you want your sauce thicker
In a pot over medium high heat, saute onions and garlic a couple minutes, do not burn garlic. Remove onions and garlic, brown chicken on both sides, then add garlic and onions back to pot. Add the vinegar, salt, peppercorns, bay leaf, ginger root and brown sugar. Simmer for 30 minutes over medium low heat, stirring occasionally. Add soy sauce and simmer another 30 minutes, stirring occasionally. If the sauce is too salty, add water in 1/8 c. at a time to taste. Add cornstarch slurry in if you want your sauce thicker. This is the first time we've made it with cornstarch and we prefer it without.
Before Dukan, we used to make this with red potatoes too adding in the cubes of potatoes in with the soy sauce.
Enjoy...we sure did!