Chicken is one of my most eaten proteins and is one of the most versatile! I was in the mood for a chicken and rice dish but did not want it to taste bland. I searched for inspiration when I came across chicken adobo. It is a simple sauce that the chicken is baked in yet the flavors are tangy and savory. I knew this had to be my dinner and I spiced it up Sauced Up’s way.
This recipe only requires one pot which is the best part! First, I used chicken quarters. I am a die-hard dark meat fan when it comes to poultry. It has way more flavor and does not dry out as easily. However this recipe is good for both white and dark meat. The important part is to have skin on. I like to have the skin as an added crunch! You can leave it attached to the bird but I removed it and fried it up myself. (This is more of a plating preference).
Season your chicken with salt and pepper. We really want the true flavors of each part of the dish to shine through. Set aside. Then, thinly slice your garlic and onions.
In a dutch oven over medium high heat, add some bacon fat to the pan and sear your chicken quarters until golden brown on the outside. Remove the chicken from the heat and add your onions and garlic. Once slightly browned, dump in your green chilis. Top off with 3 cups chicken broth and 1 tbsp white wine vinegar. Season with a little salt and pepper. Place your chicken into the pot with the sauce and let it finish cooking. In the mean time, you can get the rice going and frying the chicken skin.
Serve your chicken over a bed of rice and garnish with pickled onions, green onion, and lime!
1 tbsp pork fat (bacon fat) or olive oil
1/2 sliced white onion
3 cloves minced garlic
2 cans diced green chilies
3 cups chicken broth
2 tbsp apple cider vinegar
cornstarch slurry (1 tbsp cornstarch and 1 tbsp water)
skin-on chicken (save skin for frying) or skin off chicken leg quarters
salt and pepper to taste
rice (flavor of your choosing)
First, take your chicken and remove the skin. I like getting the skin on so you can fry it! But, you can just skip this step and only get the skin off version. Season with salt and pepper.
In a hot pot, add your bacon fat or olive oil and sear your chicken until golden brown on each side. Remove your chicken and in the same pot, add your onion, garlic, green chilies and sauté. Pour in your chicken broth, ACV, and your cornstarch slurry. Let the sauce thicken and put your chicken back into the sauce.
Slowly simmer for 30 minutes or until the chicken is fully cooked and tender. Serve the chicken over rice and garnish with pickled onion and green onion.