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Healthy Eating, Mains

Chicken adobo

Andre Guerrero grew up eating Filipino food, but you'll find few traces of it on his menu at the Oinkster, and none at all at his new Marche L.A. Nor will you find Filipino food on the menus at Providence, ... Read more

Total time: 1 hour | Serves 4
  • 1 (3 1/2 pound) whole chicken
  • 12 whole cloves garlic
  • 1 cup apple cider vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon coarsely ground black pepper
  • 4 dried bay leaves

Step 1Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.

Step 2Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.

Step 3Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.

Step 4Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter.

Note: Adapted from Andre Guerrero of Marche, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice.
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