- Total: 75 m
- Recipe Yield: 6
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- Kosher salt
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger
- 3 bird’s- eye chiles, seeded and chopped
- ½ cup palm sugar (or you can use dark brown sugar)
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can stewed tomatoes
- ½ cup rice wine vinegar
- 1 cup soy sauce
- 3 cups chicken stock
- 2 bay leaves
- 1 teaspoon whole cloves
- 1 tablespoon whole black peppercorns
- 2 pounds boneless, skinless chicken thighs (about 8 thighs)
- In a 4- quart pot, heat oil over medium high heat. When the oil is hot and begins to shimmer, add the onion and sprinkle with salt.
- Saute the onion for 3 to 5 minutes, then add the garlic, ginger, and chiles and cook for 2 additional minutes.
- Stir in the palm sugar and allow it to dissolve and melt down slightly, then blend in the tomato paste.
- Once the sugar and tomato paste are incorporated and begin to caramelize slightly, pour in the stewed tomatoes and cook for 5 minutes.
- Add the vinegar, soy sauce, stock, bay leaves, cloves, and peppercorns. Bring the sauce to a simmer and let cook until reduced by half, about 30 minutes.
- Taste and season the sauce before straining through a medium mesh sieve; discard the solids.Let the sauce cool completely.
- Place the chicken in a medium bowl and add half of the cooled adobo sauce. Reserve the remaining sauce for serving. Fold in the chicken to coat it with the sauce.
- Preheat a cast iron grill pan over medium heat. When the grill pan is hot, lift the chicken from the sauce, allowing excess sauce to drip back into the bowl.
- Place the chicken on the grill, smooth side down. Cook until the chicken is marked and releases from the grill ridges easily. Turn the chicken over and lower the heat to medium low.
- Continue to cook the chicken over medium- low heat, turning occasionally and brushing with more of the adobo sauce from the bowl to continue layering the flavor.
- Cook until the chicken is lightly charred and cooked through, 15 to 18 minutes. Discard any remaining adobo sauce that has been used as marinade.
- Transfer the chicken to a clean work surface and let rest for 5 minutes. Serve with the reserved sauce.
JJ’s Tips: -When sweating onions, season with salt to draw out more moisture which will prevent browning.
-Along with stewed tomatoes, tomato paste is a key ingredient in adobo chicken.
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