Adobo Chicken
Serves 4 #STARFineFoods Ingredients: 1 kg chicken thighs 1 teaspoon dried oregano 1 teaspoon ground cumin 2 cloves of garlic Salt and pepper to taste 2 bay leaves 200 ml white wine 100 ml STAR white wine vinegar 70 ml STAR Blend Canola 1 onion Instructions:In a large bowl, combine the oregano, cumin, crushed garlic, salt, pepper and bay leaves. Add the white wine and the vinegar. Mix well.
Cover the chicken thighs completely with the marinade, cover with plastic wrap, and leave in the refrigerator overnight if possible (or for at least an hour).
In a deep frying pan with Blend Canola, sauté the onion over medium heat. After a few minutes, remove the chicken from the refrigerator, and set aside the marinade. Cook the chicken until golden brown.
Pour the rest of the marinade into the pan, turn down the heat, and cook at medium-low for 40 minutes until the sauce is reduced and the chicken is completely cooked. Add salt to taste if necessary and serve, if you like, with white rice.
Ingredients
- 1 kg chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves of garlic
- Salt and pepper to taste
- 2 bay leaves
- 200 ml white wine
- 100 ml STAR white wine vinegar
- 70 ml STAR Blend Canola
- 1 onion
Instructions
In a large bowl, combine the oregano, cumin, crushed garlic, salt, pepper and bay leaves. Add the white wine and the vinegar. Mix well.
Cover the chicken thighs completely with the marinade, cover with plastic wrap, and leave in the refrigerator overnight if possible (or for at least an hour).
In a deep frying pan with Blend Canola, sauté the onion over medium heat. After a few minutes, remove the chicken from the refrigerator, and set aside the marinade. Cook the chicken until golden brown.
Pour the rest of the marinade into the pan, turn down the heat, and cook at medium-low for 40 minutes until the sauce is reduced and the chicken is completely cooked. Add salt to taste if necessary and serve, if you like, with white rice.
In a large bowl, combine the oregano, cumin, crushed garlic, salt, pepper and bay leaves. Add the white wine and the vinegar. Mix well.
Cover the chicken thighs completely with the marinade, cover with plastic wrap, and leave in the refrigerator overnight if possible (or for at least an hour).
In a deep frying pan with Blend Canola, sauté the onion over medium heat. After a few minutes, remove the chicken from the refrigerator, and set aside the marinade. Cook the chicken until golden brown.
Pour the rest of the marinade into the pan, turn down the heat, and cook at medium-low for 40 minutes until the sauce is reduced and the chicken is completely cooked. Add salt to taste if necessary and serve, if you like, with white rice.
Total Time: 45
Serves: 4
