Chicken Adobo

Updated at: Fri, 10 May 2024 10:25:58 GMT

Step 1

Preheat oven to 425°F. -- Convection oven to 375°F.

Step 2

Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

1. In a large bowl, combine the vinegar, soy sauce, minced garlic, water, oil, black pepper, and brown sugar. Add the chicken and toss to coat. Cover bowl, label and date and place in refrigerator for at least one hour, and up to three hours.

Step 4

2. In a 12 x 20 x 2" steam table pan sprayed with nonstick cooking spray, place the chicken in single layer, and pour the marinade over the chicken.

Step 5

3. Bake 30 minutes, or until the sauce has reduced by half and is beginning to thicken, and until desired internal temperature is reached.

Step 6

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 7

CCP: Maintain holding 135°F or above.

Step 8

Serve 3 oz. chicken thigh, top with extra sauce.

Step 9

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 10

Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 11

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours

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