Chicken Adobo
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Nat Chicken Skin FL WONF RA08090-OS | 0.60% | Nat Chicken Skin FL WONF RA08090-OS adds a savory, fatty chicken-skin flavor profile with a slight roasted note in the background. Charoil Hickory provides a refined, mellow, smoke taste. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| bay leaves, broken | 0.02 | 0.00 | 0.00 | 0.05 |
| bone in skin on chicken thighs | 21.23 | 0.00 | 0.00 | 60.20 |
| cider vinegar | 5.01 | 0.00 | 0.00 | 14.20 |
| garlic cloves, coarsely chopped | 0.67 | 0.00 | 0.00 | 1.90 |
| ground black pepper | 0.11 | 0.00 | 0.00 | 0.30 |
| olive oil | 0.85 | 0.00 | 0.00 | 2.40 |
| onions, thinly sliced | 2.56 | 0.00 | 0.00 | 7.25 |
| soy sauce | 0.95 | 0.00 | 0.00 | 2.70 |
| whole canned tomatoes with liquid | 3.88 | 0.00 | 0.00 | 11.00 |
| TOTALS | 35.28 | 0 | 0 | 100% |
Preparation
1. The day before cooking the chicken: Whisk soy sauce, garlic, black pepper, vinegar, tomatoes (breaking them up with your hands), bay leaves and Red Arrow Nat Roast Chicken product in a bowl. Add chicken, making sure it is completely submerged in the marinade. Cover and refrigerate for overnight.
2.
Pour chicken into a heavy 4-quart pot. Bring to a simmer, cover and cook 25
minutes, or until the chicken is 165 degrees F.
3.
Remove chicken to a plate. Skim as much fat as possible from the cooking
liquid, increase the heat, and boil until reduced by half.
4.
While the liquid reduces, coat a sauté pan with olive oil and Red Arrow Charoil Hickory product and
heat over medium high heat. Arrange chicken skin down to brown.
5.
When the chicken pieces are a deep rich brown on one side, turn the pieces and
scatter the onion around them. Continue browning the chicken, and moving the
onions around so the pieces don't burn. 6. Transfer chicken and onions to a
serving bowl. Remove bay leaves from sauce and pour over the chicken. Serve garnished with scallions, if desired.
