This Chicken Adobo is a traditional Filipino dish that will take your taste buds on an adventure! Served on a bed of rice, the tender chicken is drenched in garlicky adobo sauce for a sweet and sour finish.
Courtesy of Lamesa Filipino Kitchen in Toronto.
Except for the chicken and slurry (Arrowroot starch), add all ingredients to a medium-sized pot. Bring to a simmer and cook out aromatics for approximately 30 minutes.
Place chicken thighs in liquid and cook for about 12 minutes at a lower simmer or until fully cooked. Remove thighs from pot to cool down. Reduce poaching liquid by ⅓ and gradually whisk in slurry, or Arrowroot starch. Adjust seasoning if necessary and strain now thickened liquid, now known as the adobo jus and set aside.
Sear thighs in a preheated frying pan, skin side down, until golden brown. Arrange thighs on a plate and spoon reserved finished adobo jus atop. Serve with rice.