I'd like to halve the recipe. How would you suggest I do this?

I have four bone-in, skin-on chicken thighs weighing 2.25 lbs.

  • Posted by: JoAnn
  • September 20, 2020
Chicken Adobo
Recipe question for: Chicken Adobo


Nancy September 20, 2020
Ingredients here are easily divisible in half, and probably need less cooking time - maybe half or 2/3. Check chicje6n internal temp reaches 160-165F.
Or "cook once, eat twice." Make the whole recipe, serve half and freeze other half for a future meal.
Nancy September 21, 2020
Should read: chicken internal temp
JoAnn September 21, 2020
Thank you! Turns out that I cut the cooking time short by just five minutes for the lid on portion. It turned out great.
Lori T. September 20, 2020
If you have the room in your freezer, I'd make the full recipe worth of the sauce, and divide that in half. Freeze the half you don't need to use, and cook your chicken in the other half. Adobo freezes very well, and that way you'd have it on hand for a future dinner. Then you can add it to what ever sort of meat you prefer- pork or chicken, or even beef. It actually improves with time, so the second round will be even tastier. Same goes for any leftovers, by the way.
JoAnn September 21, 2020
Well I only had four chicken thighs at the time. I was worried about halving the sauce, so I didn't. I didn't halve anything else, and it turned out great. I did have extra sauce which I'll use on the leftover rice. But you're right, I will make the full recipe next time. Thank you!
Recommended by Food52