Cinco de Mayo is Wednesday. Chicken Adobo might be on your menu. It’s actually a Filipino dish. Just tell your friends and family you got the recipe from an old, weathered senora in Chihuahua. I added a couple of ingredients to make it more Cinco de Mayoish.
8 chicken thighs bone-in, skin on
½ cup white vinegar
3/4 cup soy sauce (Use Tamari as a gluten free substitute)
4 garlic cloves crushed
2 tbsp brown sugar
Fresh ground pepper, to taste
2 tbsp of Mexican seasoning. I like Tajin
2 Serrano or jalapenos, thinly sliced
4 bay leaves
Green onions, sliced or fresh cilantro, roughly chopped, for garnish.
Season chicken generously on both sides with salt and pepper.
Brown chicken well in a tablespoon of oil in a large skillet or deep frying pan. Remove from the pan and set aside.
Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chillies and pour into the pan. Bring to a simmer.
Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.
Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.
Serve the chicken with Mexican or Spanish rice. Garnish with green onions or cilantro.