Chicken Adobo Ingredients

Filipino Chicken Adobo

Chicken Adobo Ingredients

 

Hello everyone,

It was quite a challenge for me to decide what recipe I should post first. I decided to start with my roots being a Filipino.  One of my favorite dishes growing up in our household is this adobo recipe.  It brings me home.  I would happily eat this over a heaping mountain of rice.  I am excited to add this to our meal prep selection.  Hope you'll like it.

Filipino “Adobo”

Adobo is both the national dish and the country’s most popular item cooked.  The recipe varies from one household to the next.  A matter of preference really.  From a savory and saucy dish, to a reduced sauce which makes it a pan fried and a drier dish but packed with flavor.  Either way it’s really delicious.  Most common meats used are dark meat- chicken, pork, or combination of both.  Some versions use lamb and squid as a seafood option.  Another version would use coconut milk.  

The traditional key ingredients calls for soy sauce and palm or cane vinegar.  This gives the adobo the distinctive flavor profile.  It’s finding the balance to salt and sour.  That’s the goal of the dish.  Most even add some sugar for sweetness to round off the flavor.  Here’s the ingredients and you can adjust it to your palate.  For this meal prep recipe, I’ve altered to low sodium soy sauce and apple cider vinegar. 

“Chicken Adobo” 

First marinate the chicken at least 24 hours prior to cooking with these ingredients.

2 tbsp soy sauce

2 tblsp vinegar

1 glove chopped garlic

Season with pepper

 

Serves 4

1 lb Chicken thigh (boneless & skinless)

1/4 cup low sodium soy sauce

1/4 cup cane vinegar or apple cider vinegar 

1/4 cup water or chicken stock (low sodium)

1 tbsp olive oil

2 bay leaves

1 tsp pepper corns or crushed peppers

2 bay leaves

1/4 cup chopped onions

3 cloves garlic finely chopped garlic

Kosher salt for taste

Heat olive oil in casserole dish or large deep saucepan over medium heat.  Add onions and sauté to golden brown.  Add pepper, bay leaves, garlic and chicken (include the liquid from marinade).  Sauté while increasing heat to medium high until brown.  

Add all liquids and stir.  Bring to high heat then once at a boil reduce heat to simmer and cover.  Cook for 30 min to 1 hour stirring occasionally until sauce has slightly thickened and reduced.   Check for desired tenderness and serve over a bed of steamed rice.  Garnish with sliced scallions.

Enjoy the exotic flavors of Filipino food.  

Till the next plate my friends,

Susan