Easy Cannabis-Infused Chicken Adobo

AuthorMy Edibles ChefCategory, DifficultyBeginner

Delicious & easy cannabis-infused chicken adobo. Fresh & simple ingredients produce an amazing flavor that you will not be able to resist. Pair with freshly cooked rice or bread & steamed broccoli or sautéed spinach or kale.

Yields6 Servings
Prep Time1 hr 30 minsCook Time35 minsTotal Time2 hrs 5 mins

Marinade
 2 lbs fresh chicken legs, thigh or combination
 1 tsp fresh ginger, grated
 2 tsp garlic powder
 2 tsp black pepper, freshly ground
 4 tbsp soy sauce
 2 tbsp coconut oil
Sauce
 4 tbsp canna-coconut oil
 1 ½ cups water
 1 dried bay leaf
 ½ tbsp whole peppercorn
 1 medium white onion, sliced
 4 cloves garlic, crushed
 4 tbsp coconut or apple cider vinegar
 ½ tbsp brown sugar
 1 tsp maple syrup
 1 tsp sea salt

1

In a large bowl, combine the soy sauce & ginger & dried spices. Marinade the chicken for at least 1 hour or overnight in the refrigerator.

2

Place the coconut oil in a pan over medium heat, about 300°F. When the oil is hot enough, cook the chicken on all sides for about 5 minutes or until brown.

3

Pour-in the remaining marinade & add water. Bring to a boil.

4

Add the dried bay leaf, whole peppercorn, garlic & onions. Simmer over medium-low heat for 20 to 30 minutes or until the chicken is tender.

5

Add the vinegar, sugar, maple syrup & salt. Stir & simmer for 10 minutes or until the vinegar is cooked (no more acidic taste).

6

Cook the sauce until it thickens or an oil formation is visible, stirring occasionally.

7

Remove from heat. Serve over a freshly cooked rice, with baguette or ciabatta & kale or broccoli.

 

Ingredients

Marinade
 2 lbs fresh chicken legs, thigh or combination
 1 tsp fresh ginger, grated
 2 tsp garlic powder
 2 tsp black pepper, freshly ground
 4 tbsp soy sauce
 2 tbsp coconut oil
Sauce
 4 tbsp canna-coconut oil
 1 ½ cups water
 1 dried bay leaf
 ½ tbsp whole peppercorn
 1 medium white onion, sliced
 4 cloves garlic, crushed
 4 tbsp coconut or apple cider vinegar
 ½ tbsp brown sugar
 1 tsp maple syrup
 1 tsp sea salt

Directions

1

In a large bowl, combine the soy sauce & ginger & dried spices. Marinade the chicken for at least 1 hour or overnight in the refrigerator.

2

Place the coconut oil in a pan over medium heat, about 300°F. When the oil is hot enough, cook the chicken on all sides for about 5 minutes or until brown.

3

Pour-in the remaining marinade & add water. Bring to a boil.

4

Add the dried bay leaf, whole peppercorn, garlic & onions. Simmer over medium-low heat for 20 to 30 minutes or until the chicken is tender.

5

Add the vinegar, sugar, maple syrup & salt. Stir & simmer for 10 minutes or until the vinegar is cooked (no more acidic taste).

6

Cook the sauce until it thickens or an oil formation is visible, stirring occasionally.

7

Remove from heat. Serve over a freshly cooked rice, with baguette or ciabatta & kale or broccoli.

Easy Cannabis-Infused Chicken Adobo

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