Typical chicken adobo is made with soy sauce. Since soy is one of the worst nickel food allergy offenders, my recipe includes a soy sauce substitute using organic Better than Bouillon Beef Base. You could also use beef broth instead and reduce the amount of water.
The simplicity of this recipe is wonderful for a weekday dinner meal. Everything is placed in a ceramic dutch oven and while it’s boiling I make a low nickel vegetable side and steamed white rice.
When some make chicken adobo, they additionally grill the chicken using a grill or in a skillet to sear in the sauce flavors for about 5 minutes. It’s up to you and I encourage trying both methods. I enjoy eating it right out of the dutch oven and also grilled.
2 Tablespoons beef bouillon
2 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/2 teaspoon black pepper
1 1/2 cups water
3/4 cup white vinegar
3 Tablespoons honey
2-3 minced garlic cloves
3 bay leaves
2-3 lbs bone-in chicken thighs or chicken drumsticks
The Cooking Steps:
First wash and pat dry the chicken with a paper towel and set it aside. Next in a large ceramic dutch oven combine the beef bouillon, balsamic vinegar, dark molasses, garlic powder, ground ginger, white and black pepper, water, white vinegar honey, garlic and bay leaves. Stir together all the ingredients, cover using the dutch oven lid and boil the mixture on medium-high heat.
Once the sauce begins to boil, reduce the heat to medium and add the chicken thighs or drumsticks. Return the lid on top and cook everything for 45-60 minutes, or until the sauce has reduced and the chicken is thoroughly cooked.
While the chicken is cooking, rinse and cook white rice. Once the meat is completely cooked, serve it over the white rice pouring extra adobo sauce over it. Again, prior to serving, you can additionally grill the chicken for 5 minutes to sear in the sauce more and then serve it up.