Wednesday, March 28, 2012

Adobo Chicken

A lot has happened since my last post!  We put an offer on a house, it got accepted, we bought our first new piece of furniture (on clearance since I'm a cheapskate), I found out that I have three cavities (AAHHHHH!), and my car has a huge gash in it from some butthead that rammed into it.  So, what I really mean to say is that we are now officially poor.  Eek!

With all of this crud going on, I want a dinner that is simple, delicious, and makes leftovers so that I don't spend money at the cafeteria.  Voila, adobo chicken!

Recipe adapted from Table for Two


  • 1 tsp olive oil
  • 1/2 yellow onion- diced
  • 6 cloves of garlic- minced
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1/2 cup chicken stock
  • 1/2 low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 5-6 chicken breasts
  • 5-6 green onions- sliced thinly
  • 1 tbsp corn starch mixed in with 1 tbsp water
Spread the olive oil over the bottom of a crockpot
Add the onion, garlic, peppers, bay leaves, stock, soy sauce, and apple cider vinegar and stir together.
Add the chicken and slosh the liquid over the top.  
Add the lid to the crockpot and cook on high for 2 hours.
Line a broiler pan with tin foil.
Remove the chicken from the crockpot and wipe off any onions or other solids that may be on it.
Strain the liquid into a pot and discard the solids.  Heat until reduced, about 20 minutes, or add the corn starch mixture to thicken the sauce***.
Brush the sauce onto each side of the chicken and place the broiler pan under the broiler for 2 minutes, flip the chicken and broil for an additional 2 minutes.
I served my chicken over a bed of finely chopped cauliflower and topped with additional sauce and green onion garnish.

***IMPORTANT!!! Do NOT add corn starch directly to the sauce without first mixing it with water.  You will have clumps of corn starch nastiness floating around in the sauce, and the sauce won't thicken if you do this.  Yuck yuck yuck!

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