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Filipino Chicken Adobo
Plat

Filipino Chicken Adobo

1 h 15Pour 5Nutri-Score C€€
par @chelsealazkani7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • boneless skinless chicken thigh fillets (washed and patted dry)Viandes680 g
  • garlic (minced)Fruits et légumes6 morceaux
  • soy sauce (ordinary all-purpose or light soy sauce)Épicerie85 ml
  • white vinegarÉpicerie85 ml
  • oyster sauceÉpicerie85 ml
  • chicken bouillonÉpicerie30 g
  • bay leaves (fresh, or 3 dried)Épices4 morceaux
  • neutral oilÉpicerie30 ml
  • onion (diced)Fruits et légumes1 morceau
  • waterAutres360 ml
  • brown sugarÉpicerie30 g
  • whole black pepper (or coarse cracked pepper)Épices6 g
  • green onions (sliced, for garnish)Fruits et légumes2 morceaux

par portion

Nutrition

275kcal

Glucides
9 g
Protéines
26 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier

pas à pas

Préparation

  1. Wash and season the chicken

    • Wash the chicken thighs and pat them dry.
    • Season the chicken with the chicken bouillon and some of the black pepper.
    Étape 1

  2. Rest the chicken in the fridge

    • Place the seasoned chicken in the fridge to rest.
    Étape 2

  3. Brown the chicken

    • Heat the neutral oil in a pan.
    • Brown the chicken on both sides until golden.
    Étape 3

  4. Add the aromatics and sauce

    • Add the onion and garlic and cook until fragrant.
    • Pour in the soy sauce, white vinegar, oyster sauce and water.
    • Add the bay leaves, brown sugar and remaining black pepper.
    Étape 4

  5. Simmer and reduce the sauce

    • Turn the chicken over and let the sauce cook down, uncovered, until thickened and the chicken is tender.
    Étape 5

  6. Garnish and serve

    • Top with sliced green onions and serve with rice.
    Étape 6
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