Chicken adobo
Recipe from yumsugar.com
Cooking time: 1 hour
Yield: 4 servings
Ingredients
1 (3 1/2 lb) whole chicken
12 whole garlic cloves
1 cup apple cider vinegar
1/2 cup soy sauce
1 tbsp coarsely ground black pepper
4 dried bay leaves
steamed jasmine rice (optional) for serving
Directions
- Break down the whole chicken so that you have two breasts, 2 thighs, and 2 legs. Cut the breasts in half.
- Combine the chicken with the garlic, vinegar, soy sauce, pepper, and bay leaves in a Dutch oven and bring to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is no longer pink and the internal temperature is 165 degrees, about 25 minutes. Flip the chicken over half way through the cooking process.
- Remove the chicken from the liquid and keep warm. Reduce the remaining liquid to 1 cup, about 10 minutes. Remove from heat, strain, and toss with the chicken. Serve with jasmine rice.
Nutritional Analysis:
per serving: 478 calories, 25g fat (7g saturated), 7g carbohydrates, 1g fiber, 52g protein
per serving: 478 calories, 25g fat (7g saturated), 7g carbohydrates, 1g fiber, 52g protein
**Helpful tips and common mistakes
This dish is incredibly easy to make because it's a one pot wonder! It's as easy as throwing everything into a pot and letting it cook. It's so quick that even though I ran out of chicken, I was able to cook another 10 pieces while I was enjoying my own plate!
I added 1 onion, sliced, to this recipe and added it with the other ingredients to the pot. I also chose to use only chicken breast for this recipe.
Although I strained the reduced sauce, I kept the onions. The onions absorb so much flavor that I like to mix a little with my rice as part of my meal.
The first time I made chicken adobo, the chicken is incredibly tart, so much so that tartness was the only flavor you tasted. This recipe was a big improvement with different layers of flavors from tartness to slightly salty. The chicken was a bit dry, but that was to be expected with chicken breast. Serve with brown rice and sauteed boy choy and you have a healthy meal that you didn't sweat over.
Ive never tried chicken adobo but wanted to for as long as I can remember! Yours looks particularly tempting.. :)
ReplyDeletethanks for sharing.
ReplyDeleteMy mother was Filipino so I learned to make authentic adobo when I was a small child. Our traditional way was to use either chicken pieces (whole chicken) or about 2-1/2 to 3 lbs. pork shoulder roast cut into inch and a half pieces, or mix the chicken and pork, cooking the pork a little longer than the chicken. Using 1 whole cup of vinegar is a bit much, so cut that down to about a half cup and cut the soy sauce down to about 1/3 cup or it could turn out both tart and salty. I put in the same amount of garlic and bay leaves but also add 1 tblsp pickling spice tied into several layers of cheesecloth tied off to form a ball so it can cook with the meat just for flavor (not to eat). I would suggest to add black pepper to taste, a whole tablespoon of it seems extreme, but according to your taste. Cook until meat is tender and juices form a thickened sauce, adding more water if needed until meat is tender. Serve meat and sauce over steamed white rice.
ReplyDeleteThanks for your tips! I'll try this way next time
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