Lunch or dinner
Adobo Chicken
4
45 minutes
Ingredients
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1 kg chicken thighs
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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2 cloves of garlic
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Salt and pepper to taste
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2 bay leaves
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200 ml white wine
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100 ml STAR white wine vinegar
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70 ml STAR Canola Blend Cooking Oil
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1 onion
Instructions
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1.
In a large bowl, combine the oregano, cumin, crushed garlic, salt, pepper and bay leaves. Add the white wine and the vinegar. Mix well.
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2.
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).
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3.
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.
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4.
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.
