Adobo-Style Braised Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 whole chicken cut into two halves
  • salt and fresh ground pepper, to taste
  • canola or olive oil to coat the bottom of the pan (about 2-3 tbsp)
  • 4 large garlic cloves sliced (not too thinly)
  • 1 onion, sliced
  • 1 cubanelle or Italian green pepper, sliced
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • ¼ cup gluten-free soy sauce
  • ½ cup water
  • 1 bay leaf
  1. Season chicken all over with salt and pepper
  2. Heat large straight-sided sauté pan over medium-high heat and add oil
  3. Add garlic and sauté, tossing occasionally, until golden brown (be careful not to burn), about 30 seconds to 1 minute. Remove with a slotted spoon to a small bowl
  4. Sauté chicken for 5-7 minutes on each side, until skin is crisp and nicely browned (I started with the thigh-side down)
  5. Remove chicken to a side dish and sauté onion and pepper for 2-3 minutes
  6. Add chicken back to pan and pour over all liquids and bring to a boil.
  7. Add bay leaf and browned garlic back into the pan, cover and reduce to simmering for about 35-40 minutes until chicken is cooked through (thermometer inserted into thickest part of the thigh should read 165 degrees F).
  8. Cut up chicken, serve over rice with sauce and enjoy!
Recipe by Jackie Ourman at