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Adobo Chicken

Adobo Chicken

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups long grain rice, uncooked
8 chicken thighs
8 cloves garlic, crushed and chopped
1 med onion, chopped
Lemon juice from 1 lemon
White vinegar
1 cup low sodium soy sauce
Butter or margarine
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Let's Make It
1
In medium sauce pan, place rice with 4 cups of water. Salt (optional), cover and bring to a boil. Reduce heat to a slow boil and cook till tender. Set aside.
2
In large 4 qt. pan place chicken. Add garlic, onions, and lemon juice. Now add water until almost covered. Add vinegar until covered 1/2 inch above chicken. Bring to a boil for 5 min. Reduce heat to a slow boil. Add soy sauce.
3
Cook at slow boil for 30 min or until chicken is tender and you can see the bone of the thighs protrude from meat. Stir once during cooking.
4
Scoop out 1 cup of hot rice on plate. Add 2 Tbsp. of butter. Place 2 thighs on top of rice then add 1/2 cup of juice from pan making sure you get some onions and garlic.
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