Recipe: Adobo Chicken

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	Users > Robert Beaupre > EGGtoberfest2006 > Poultry > Adobo Chicken

Adobo Chicken

4 pkg (1.8 lb)		boneless skinless thighs (7- 7 1/2 lbs)
2		onions sliced
1 cup		water
1 cup		lite soy sauce
1 cup		cider vinegar
2 tsp		Dizzy Pigs Tsunami Spin (I like the extra flavor it adds, if you leave it out you've got traditional adobo)
2-3 Tbs		crushed/chopped garlic
1 Tbs		ground pepper to taste (whole peppercorns are traditional- I made it that way once didn't care for it myself)
1 cup		brown sugar (you can adjust the sugar to taste)
2-3		bay eaves

Place an enameled cast iron pot (or a dutch oven) on a 350°-450° (dome) Egg.

Place the raw chicken along with all the other ingredients into the pot and stir to thoroughly mix everything together.

Cook covered for 30-60 minutes to allow the heat to build faster.

Then remove the cover and cook uncovered for an additional 60-90 minutes stirring every 20-30 minutes and mashing the chicken with the spoon to assist in the breaking down of the chicken.

Recipe Source

Source: Unknown

I said mashing. I kinda cut into the chicken with the side of the spoon. When you take the lid off after the initial cook the chicken is pretty much one big mass. Stirring breaks that up and then I work on breaking down the chicken ever so often as you stir.