Adobo Chicken Thighs
Flavors Used:
Now we’re talking! Crispy skin, fall-off-the-bone juicy chicken, and a bold, tangy-sweet Adobo sauce coating every bite. This one hits all the notes; savory, zesty, and straight-up Dan-O-licious. Let’s get cookin’!
Ingredients
- 4 Tbsp Dan-O’s Adob-O Seasoning
- Bone-in, skin-on chicken thighs
- 3 Tbsp Olive Oil
- ½ cup white vinegar
- ½ cup soy sauce
- 1 cup light brown sugar
- 3–4 bay leaves
- 1 white onion, sliced into thick slivers
Preparation Instructions
- Season the Chicken: Sprinkle chicken thighs generously with 1.5 tbsp Dan-O’s Adobo Seasoning on the meat side. Flip skin-side up, coat heavily with oil, and season again generously.
- Sear: Heat a pan and place the chicken skin-side down to give the skin a head start. Sear about 3 minutes until the skin starts browning. Remove chicken and set aside.
- Build the Sauce: In the same pan, add vinegar, soy sauce, brown sugar, and bay leaves.
Stir over low simmer until sugar dissolves. Add 1 tbsp Dan-O’s Adobo Seasoning and sliced onions, and let them cook in the sauce. - Return Chicken: Dip each thigh in the sauce, then place skin-side up in the pan. Repeat until all thighs are coated and placed back in.
- Bake: Place pan in oven at 350°F for 1 hour 30 minutes.
- Let rest 10 minutes. Remove bay leaves. Serve over rice, spoon onions and sauce over the chicken, and Yum Yum Get Ya Sum!
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This is delicious! I’ll make this recipe again.