Chicken Abodo
Filipino Chicken Adobo is the national dish of the Philippines and may well become your new favourite Asian chicken dish! Just a few everyday ingredients I can practically guarantee you already have, it’s an effortless recipe that yields juicy, tender chicken coated in a sweet savoury glaze with little pops of heat from peppercorns
Prep
60m
Cook
20m
Diff.
Eas
Serves
4
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Ingredients
Garlic, raw
Soy sauce made from soy (tamari)
Water, tap
Pepper, black or white, ground
Vinegar (except balsamic vinegar)
White vinegar
Chicken, breast, boneless, skinless, raw
Sugar, with added intense sweeteners, reduced energy
Brown sugar
Green onion, (scallion), bulb and greens, root removed, raw
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Instructions
Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight
Marinade ingredients : 3 garlic cloves, 750g - 1500g chicken thighs (boneless skinless), 1/3 cup soy sauce, 1/3 cup white vinegar
Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
Remove chicken skillet and set aside.
Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.
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