A fantastic fall cookie that, if there is enough persimmon pulp in the freezer, may actually be eaten any time of the year!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons canola oil
- 3 pounds chicken drumsticks and thighs
- 1 onion, coarsely chopped
- 2 tablespoons minced garlic
- 1 cup apple cider vinegar
- 1 cup low sodium soy sauce
- 1 cup water
- 2 bay leaves
- 10 whole black peppercorns
- 1 cinnamon stick
Instructions
- Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
- Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
- Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1150 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it, my wife was not liking the vinegar smell but when she ate it she loved it, lots of tang from the vinegar, I added 1/4 cup of honey and that made it less bitter but not sweet, served over white rice it was an enjoyable meal to be made again.
I made this as per the recipe and added it to my regular rotation. Simple, easy, tasty. Easy to adjust for personal preference eg. add heat, reduce salt
My daughter said it’s the greatest chicken in the world. Very tasty!
I made this recipe exactly as it was written but I put it in a crock pot on high for a couple hours and it can out amazing! The chicken falls off the bone and the sauce is awesome. I ate it over cauliflower and sweet potato rice. Yummy!
Made this last night, it was absolutely delish. So easy to make. The only change I made was that I added some smoked Adobo sauce and will add a little more next time. Definitely will make it again.
It was fantastic as written, except I substituted two shallots for half an onion as I halved the recipe. My hubby said it was the best chicken he ever had, and this coming from someone who never remarks on his food!
Very awesome made it in my pressure cooker awesome
We really liked it! We used cubed chicken breast, and I changed the servings to two. Didn’t have any cinnamon sticks so used 1/4 tsp ground cinnamon. Was really good, and will definitely make again!
Too salty and too much of a vinegar taste. I may try again and cut the soy and vinegar in half.
I added a smiggle of brown sugar to balance out the salt. Super delicious!
Very good! Don’t be put off by the strong vinegar smell while it’s cooking – this isn’t anywhere near as tart as the smell suggests. If you’re afraid of it, you can always add a little cinnamon for a sweeter flavor.
I have made this recipe several times. Mostly for the taste and the easiness in preparation for it. It’s a winner for me!!
Very tasty! Tried this in the crock pot and was a hit. Will make again!
VERY GOOD!! Amazing flavor with just a few ingredients and very little effort! My kind of recipe. The whole family loved it, even the little one. I will definitely make this again!
very simple and tasty traditional Adobo chicken dinner .. we remembered our Filipino friend used to make and tasted just like it!!!
Fantastic and easy recipe! I made this in the slow cooker and it actually finished within about 3 hours on high. The meat was absolutely falling off the bone and the flavours were delicious. I didn’t have apple cider vinegar, so I used white wine vinegar. I also didn’t have a cinnamon stick, so I used 1/4 tsp of cinnamon. Finally, we were all out of bay leaves. Even with all of those (albeit minor) adjustments, it was absolutely delicious!!
This is a great recipe! After making it 3 or 4 times, I made the following mods: Used boneless/skinless thighs; added some diced carrot to try and take a little of the bitterness of the vinegar away; used half soy, half teriyaki instead of all soy; added a sprinkle of sugar. This is going in the regular rotation. While my version probably isn’t technically adobo, it is really delicious served over sticky rice.
I made it with the ingredients listed, but I cooked it in a slow cooker. The kids like it. The sauce is a little strong with the vinegar. We eat the chicken with rice and just a little bit of sauce. Will probably make again because we kind of like it.
Great tasting chicken recipe!!! My PICKY 4 year old son loved it with steamed rice. The sauce is amazing!!!! Followed the recipe just put about 1/4 cup of water more for some of my rice 🙂 omg one of the best and easy!
I made this in the slow cooker so the chicken was very moist and tender. We weren’t crazy about the flavor of this though. I’ve never made adobo before so nothing to really compare it to.
Each time I made a form of chicken adobo mine would come out too sour or too salty. This recipe was just right. I did tweak the recipe to make less. Also I used skinless boneless chicken breast. I was afraid it would have become a little sour so i did put more water, but I don’t think that was needed. Although this recipe does not taste close to my moms, I find it pretty decent.