Chicken Adobo

Made this for dinner a couple weeks ago. Found the recipe on a foodgawker blog. The sauce was very good. I reduced it for a long time until it was very, very thick. I roasted the carrots in the oven with some olive oil, honey and balsamic vinegar.

Ingredients:

1 package bone in skin on chicken breasts
½ cup soy sauce
½ cup apple cider vinegar
2 large cloves garlic, sliced
Freshly ground black pepper
1 cup water

Directions:

1. Rinse the chicken with water and pat dried with paper towel. Combine all the ingredients forSauce in a large pot (I used my Le Creuset). Make sure the pot is big enough so the chicken will not overlap each other.

2. Bring the sauce to a boil over medium heat

3. Add the chicken and reduce the heat to medium low. Cover and cook 30 minutes. Turn the chicken once 15 minute through.

4. Set the broiler to High and transfer the chicken onto a baking pan with wire rack (so the oil will drip down). The skin side facing down first.
5. Broil the chicken for 4-5 minutes on each side.
6. Meanwhile turn up the stove to high and reduce the sauce until it thickens. Make sure it doesn’t burn when the sauce is boiling.