Smoky Chicken Adobo
A twist on the classic Filipino dish, this smoky chicken adobo is perfect for outdoor cooking. The addition of smoky flavors elevates the traditional dish to a new level.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighscut into bite-sized pieces
- ●1/2 cup coconut vinegaror apple cider vinegar
- ●2 tablespoons fish sauceor soy sauce
- ●2 teaspoons black pepperfreshly ground
- ●1 teaspoon garlic powderor minced garlic
- ●1 teaspoon smoked paprikaor regular paprika
- ●1 tablespoon brown sugaror honey
- ●1 cup wateror chicken broth
- ●2 bay leavesfresh or dried
Instructions
- 1
In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
- 3
In the same pot, add the remaining 2 tablespoons of oil over medium heat.
- 4
Add the garlic powder and cook for 1 minute, stirring constantly.
- 5
Add the fish sauce, black pepper, smoked paprika, and brown sugar. Cook for 1 minute, stirring constantly.
- 6
Add the coconut vinegar, water, and bay leaves. Stir to combine.
- 7
Return the chicken to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
- 9
Remove the bay leaves and serve hot.