Adobo Chicken

By carvalhohm2

Ingredients

• 1 Lg. Pkg. of boneless, skinless chicken thighs ( approx 12)
• 2 very large onions cut into wide rings
• 1 cup UNseasoned rice vinegar ( cuts down sodium a lot)
• 3/4 cup of low sodium soy sauce
• 6-8 cloves garlic, peeled and rough sliced & chopped
• 1 Tbs fresh grated ginger ( I used the kind in the tube from the produce section)
• 3 bay leaves
• 2 tsp fresh grated black peppercorns
• Olive oil

Details

Adapted from facebook.com

Preparation

Step 1

Turn Ninja on Stovetop High. Preheat a minute or so. Add a few splashes of oil. Add chicken thighs. You will have to braise thighs in batches as not to crowd them. Braise chicken thighs about 5 minutes each side. Remove to platter to make room for next batch. When all thighs are braised cover with foil to keep warm or put in warm oven. I wiped out some chicken fat at this point with some paper towels.

Add another few tablespoons oil, toss in onions. Put lid on and turn Ninja to Stovetop Medium. Stir onions now and again. You don't want them to get really soft because you are going to stew them soon. Just give the onions a good head start. Add garlic, ginger, pepper , bay leaves and stir. Add rice vinegar and soy sauce, stir. Add braised chicken. Stir carefully. Turn to Crockpot High. When it begins to bubble turn to Crockpot Medium. This is going to stew for 2 hours. Stir about every 30 minutes and each time try to break up some larger pieces of meat. Serve with slotted spoon over rice.