I have a ridiculous amount of chicken breasts in my freezer. When chicken was last on sale I ended up buying more than I need so I decided it was time to make something with chicken.
Chicken adobo is a popular dish in the Philippines, lovingly called the “unofficial national dish of the Philippines”. Adobo is typically made with chicken, however pork is also a popular meat. Other variations include vegetables like bell peppers, onions or fruit like pineapple.
Chicken adobo is sweet, tangy, tender, a bit spicy and overall amazing.
I opted to serve coconut rice and steamed vegetables with the chicken adobo, the coconut rice helps to balance out the vinegar flavour of the chicken. Happily I have plenty of leftovers to enjoy for several days.
Next time I might marinade the chicken overnight as I found the chicken was even better the next day once it had sat in the marinade for 12 hours.
PS- I hope everyone is liking the changes I have made to my site. I am still working out a few things but on the whole I think it is running smoothly.
- 2 Lbs. chicken, cut into serving pieces
- 5 Pieces dried bay leaves
- ¼ Cup tamari soy sauce (or any gluten free version)
- ¼ Cup vinegar
- 5 Cloves garlic, crushed
- 2 Tbsp cooking oil
- 2 Tbsp white sugar
- ½ Tbsp whole peppercorn
- In a large container, combine the soy sauce, vinegar and garlic then marinade the chicken for at least 1 hours.
- Heat oil in pot and turn heat to medium.
- When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
- Pour-in the remaining marinade and bring to a boil.
- Add the dried bay leaves and whole peppercorn. Turn heat down to low and simmer for 30 minutes or until the chicken is tender stirring occasionally.
- Add the sugar, stir and turn the heat off.
- Serve hot over rice.