A staple recipe, this is the Filipino version of a stew. The vinegar and soy sauce tenderize the meat while infusing it with the garlic and subtle bay leaf flavors.
You HAVE to serve this over white rice. It is a must. But then, white rice in a Filipino household is a must at every meal.
Chicken Adobo
Servings: 6
Calories: 28kcal
Staple recipe of a Filipino cook, Adobo is our version of stew. If you use boneless thighs, this meal is quick, easy, and very flavorful. Served over rice, you can have a meal ready in 30 minutes start to finish!
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Ingredients
- 1/2 tbsp Vegetable oil
- 3 lb Chicken parts, boneless you can use bone-in for more flavor but add 20 minutes to the simmer time
- 1/2 cup Soy sauce
- 1/2 cup White vinegar
- 1 head Garlic, crushed
- 4 Bay leaves
- 1/2 tbsp Peppercorns
- 1 tbsp Cornstarch mixed with 1/4 cup cool water optional
Instructions
- Heat oil in a medium height, broad bottomed pan for 1 minute.
- Add chicken to the pan and brown on all sides for 3-4 minutes each side.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer for 20 – 30 minutes until sauce is reduced by about half.
- If you want your sauce thicker and more gravy-like, add the cornstarch and water mixture and stir. The mixture is called a slurry.
- Serve over hot white rice.
Nutrition
Calories: 28kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 1081mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg