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Chicken Adobo
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Chicken Adobo

1 h 15 minServes 4Nutri-Score C€
from @morocooks6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in or boneless)Meat800 g
  • soy saucePantry120 ml
  • sugarPantry20 g
  • bay leavesSpices3 pieces
  • black peppercorns (whole)Spices5 g
  • garlic (cloves, crushed)Produce5 pieces
  • waterOther240 ml
  • vinegar (coconut vinegar preferred, white vinegar works too)Pantry60 ml
  • white rice (for serving)Grains300 g
  • cooking oil (for pan frying)Pantry30 ml

per serving

Nutrition

658kcal

Carbs
65 g
Proteins
38 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Marinate the chicken

    • Place the chicken thighs in a bowl with the soy sauce, sugar, bay leaves, peppercorns and garlic.
    • Toss to coat and let marinate.
    Step 1

  2. Pan fry the chicken

    • Remove the chicken from the marinade, keeping the marinade aside.
    • Heat the oil in a pan and fry the chicken until nicely browned.
    Step 2

  3. Braise with the marinade

    • Pour the reserved marinade back into the pan and add the water.
    • Bring to a boil, then cover and simmer on low.
    Step 3

  4. Add the vinegar and reduce

    • Remove the lid and pour in the vinegar.
    • Simmer uncovered until the sauce is dark and sticky.
    Step 4

  5. Cook the rice and serve

    • Cook a pot of white rice.
    • Serve the adobo over the rice.
    Step 5
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