Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a smoker or grill for indirect heat, bringing it to a temperature of approximately 225°F (107°C) with 2 cups of applewood chips soaked in water for 30 minutes.

2. 2

   Season 1 kilogram of boneless, skinless chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then place them on the smoker grates and smoke for 30 minutes until lightly golden.

3. 3

   In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat, then sauté 1 large sliced onion until softened for approximately 3 minutes.

4. 4

   Add 8 minced cloves of garlic to the pot and cook for 1 minute until fragrant, then incorporate the smoked chicken thighs.

5. 5

   Pour in 0.5 cup of cane vinegar and 0.5 cup of soy sauce, then add 1 tablespoon of whole black peppercorns and 3 pieces of bay leaves; bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and braise for 20 minutes, then add 1 cup of cooked chickpeas and continue simmering uncovered for another 10 minutes until the sauce slightly thickens.

7. 7

   Remove the bay leaves before serving this Smoked Chicken Adobo with Chickpeas immediately with steamed rice.