Chicken Adobo

(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 (chicken breasts can be used 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; lime can be used also)
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!)


Chicken Adobo — No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>