I usually don’t lay claim to any recipe as “the best”. Although I can be exceptionally opinionated in real life, I find that I tread pretty carefully when it comes to my blog. I don’t want to risk offending anyone, and everyone has their own sense of taste. What is heaven to some is abhorrent to others. Take beets, for example. If ever there was a divisive issue, it’s beets. They are one of the few foods that I simply will not touch, and yet many people think they are delicious. Or hard-boiled eggs. Now there’s a touchy subject, one that could ruin my marriage if I am not careful. I love them, but my husband cannot even stand to be in the same room when I am eating one.
So I don’t want to call this “the best” chicken recipe, because you may think you already have the best chicken recipe. There are zillions upon zillions of chicken recipes out there and everyone has their favourites. So for fear of offending anyone, I won’t call this the best recipe. I will waffle and tread carefully and call it “one of my favourites”. I have about a dozen favourites, which just goes to show I don’t discriminate. But this really is one of my favourites and I will tell you why. It’s remarkably easy. It’s not exactly quick, because it has to poach for half an hour, but once you pop everything in the pan, you can ignore it and go about your business. And then you proceed by grilling or broiling, which crisps the skin delightfully. It also creates a lot of delicious sauce, which is wonderful for pouring over rice (or in my case, veggies). I’d say that for the effort you put in, which is minimal, it is by far one of the best chicken recipes I’ve ever had.
Chicken Adobo is a Filipino dish and I was first introduced to it by a good friend of Filipino heritage. It never occured to me to ask for her recipe, although I see her all the time. But a few years ago, I chanced upon a recipe from Mark Bittman and his version added the grilling or broiling, which I highly appreciated. It met with rave reviews the first time I made it. Since then I have changed the recipe a fair bit to make it a lot more diabetic friendly, and it hasn’t changed the rave reviews. It’s delicious every single time and it meets with the approval of even my pickiest eater.
So you may have your favourite chicken recipe. Or recipes. But trust me, if you make this, you will love it. It will quickly become one of your favourites. Maybe even your favourite.
½ cup soy sauce
½ cup apple cider vinegar
1 cup water
2 cloves chopped garlic
½ teaspoon ground pepper
3 lbs chicken thighs (or a combination of thighs and drumsticks)
Combine the soy sauce, vinegar, water, garlic and pepper together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
Add the chicken and reduce the heat to medium low. Cover and cook for 30 minutes, turning once.
Preheat the grill or broiler. Broil or grill the chicken 3 to 4 inches from heat source, about 5 minutes on each side.
Meanwhile, increase heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
Serve chicken with sauce poured over. Pass any remaining sauce around at the table.
Serves 4 to 6. For 4 servings, each serving has 3 g of carbs.