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Adobo Style Stewed Chicken
Adobo chicken is packed with so many flavors and. Rice wine vinegar and Sherry wine add a distinct sharp tanginess while an entire head of garlic, soy sauce, and mushrooms add back a warm savory element. All these ingredients mingle with each other thanks to the slow cooking, moisture retaining Dutch oven. Staub's Dutch oven will make your chicken moister thanks to its self-basting lid. I'm not sure why, but the food coming from a dutch oven just taste better! Find the perfect size Staub Dutch oven here.
Makes: 2-4 Servings
Prep Time: 20 Minutes
Marinate Time: 12 Hours
Cook Time: 1.5 Hours
6 large skin-on, bone-in, chicken thighs (2 to 2½ pounds)
1/4 Cup Rice Wine Vinegar
1 Cup Sherry Wine
1 Tbsp Extra Virgin Olive Oil
Salt & Pepper
1 Large Onion
1 Whole Head of Garlic
6 Fresh or 4 Dried Bay Leaves
1 Tsp Fresh Ginger, minced
1 Tbsp Ground Turmeric
1 Bunch Green Onions,
1 lb White Mushrooms
1 Cup Sherry Wine
1 Cup Chicken Stock
2 Tbsp Soy Sauce
¼ Cup Rice Wine Vinegar
1/2 Cup (loosely packed) cilantro leaves
2 Tbsp Brown Sugar
Wooden Spoon (wood won't scratch your dutch oven's enamel finish)
Combine chicken thighs, rice wine vinegar, sherry, extra virgin olive oil, salt & pepper into a large bowl. Mix and toss so that chicken is completely coated. Marinate overnight for at least 12 hours.
Prepare all of the vegetables for the dish. Small dice the onion. Peel all the garlic cloves, smash them with a heavy-bottomed glass and then cut into rough chunks. Cut green onions into 1-inch pieces. Wash and quarter the mushrooms.
Preheat Dutch oven over medium heat for 5 minutes. Drizzle in some vegetable oil to coat the bottom of the pan and add in the chicken thighs, skin side down, and sear for 3-5 minutes until browned. Repeat the same on the other side. Remove chicken to a plate and set aside.
To the Dutch oven, add chopped onions, garlic, bay leaves, ginger, green onion, mushrooms, cilantro. Stir and sautee everything until onions are translucent.
Pour in the Sherry wine and continually scrape the bottom of the pan to remove any of the stuck bits of food (the fond). Add in chicken stock, soy sauce, and rice wine vinegar. Add in brown sugar, and turmeric. Stir to combine.
Add chicken thighs and any drippings back into the pot. Turn oven up to high heat to bring the pot to a boil. Once at a boil, bring stove back down to a low heat and reduce to a simmer, or very low bubble.
Set the lid on top of the Dutch oven and cook for one hour. Chicken is done when it is falling off the bone and tender.
Garnish with sesame seeds and green onion. Serve with mashed potatoes, rice, or couscous. Make sure to spoon over plenty of the sauce and vegetables with the chicken!
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.