by Diane O.


This recipe for Philippine chicken adobo contributed by Diane is a low fat and very tasty chicken dish. It’s not the usual recipe, so a Filipino might see it and ask what it is, but nevertheless, it is a quintessential home-cooked dish. It should be noted that this dish can be made the day before serving as the flavor improves with age.

1 pack chicken thighs (although I’ve used breasts also)
1/3 c soy sauce
1 chopped onion (not in the traditional adobo)
8 garlic cloves peeled
3/4 c apple cider vinegar (traditional adobo uses white vinegar and sometimes, lime is used instead)
1 15oz can coconut milk (not in the traditional adobo)
4 bay leaves
pepper to taste

Marinate the chicken in the soy sauce about 30 mins. Sear chicken then set aside – do not throw away the marinade. In a pot, saute the onions, add the garlic and cook for a few seconds more. Add the left over soy sauce marinade and the rest of the ingredients and add back the chicken to cook through. I cook for 5-7 minutes leaving it a little under cooked since I will recook when serving the day (or days) after. Serve on fluffy white rice (of course!)


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