Chicken Soup

1. Peel your carrots. Peel the ginger too, but don't chop— it will go into the broth whole.

2. Chop up the carrots, celery, and onions. Set aside.

3. Wash the chicken with water under the sink faucet as you look for and remove any noticeable chunks of connective tissue, bone, or blood vessels.

4. Once the chicken is clean, place it in a large bowl and season to taste with salt and pepper only (for now).

5. In a pot, sauté all of your veggies (besides the ginger) in 2 tsp. olive oil on medium-high heat until the vegetables start to sweat.

6. In a separate pan, brown the chicken thighs in 2 tsp olive oil on medium-high heat starting with the skin side down. While laying each thigh down, make sure to jostle the pan a bit to make sure they don’t stick.

7. While the chicken is cooking, stir the vegetables and check to see how much they are sweating; you want to see a god amount of bubbling liquid at the bottom.

8. After about 5 minutes, flip the chicken over. Add 1tbsp of Adobo and any other seasonings you want. Let cook for a few more minutes, then flip one last time so that they’re back on the skin side. Continue to cook until golden brown.

9. By this time your veggies should be slightly softened. Turn the heat on the stock pot to low and throw in the knob of peeled ginger.

10. Once the chicken is browned, remove from pan and set aside. While the pan is still hot, add just enough water to cover the bottom in order to de-glaze all the flavor and crispy bits. Stir/scrape up any bits that are stuck and mix them with the liquid. 

11. Once the bottom of the pan is fully de-glazed and you’ve scraped it clean, pour the liquid and bits into your pot.