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RECIPE
15 INGREDIENTS9 STEPS1hr 35min

Filipino Chicken Adobo

4.0
2 Ratings
Filipino adobo—very different from Spanish adobo—is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. It’s a brilliant dish that turns basic staples into deliciousness.
Filipino Chicken Adobo Recipe | SideChef
Filipino adobo—very different from Spanish adobo—is basically anything cooked in vinegar, soy sauce, and garlic. Although this version is chicken, you can use any meat or vegetables you like. It’s a brilliant dish that turns basic staples into deliciousness.
Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
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Leanne Brown
I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.
http://www.leannebrown.com/
1hr 35min
Total Time
$2.10
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
3/4 cup
Rice Vinegar
or White Vinegar
2 cloves
Garlic , minced
1/4 cup
8
fat trimmed
or Pork Shoulder or Burrr
2 Tbsp
Vegetable Oil
or Chicken Schmaltz
4 3/4 cups
Water , divided
2
Medium  Potatoes , chopped
4
Medium  Carrots , sliced
2 cups
to taste
1/2 Tbsp
4
(optional)
to taste
Fresh Ginger , grated
(optional)
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Nutrition Per Serving

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CALORIES
384
FAT
8.6 g
PROTEIN
27.4 g
CARBS
48.5 g

Cooking Instructions

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Step 1
In a large, non-aluminum pan, stir together the Rice Vinegar (3/4 cup) , Soy Sauce (1/4 cup) , Garlic (2 cloves) ,  Ground Black Pepper (1/2 tsp) , Bay Leaves (2) , Fresh Ginger (to taste) , and Jalapeño Peppers (4) .
Step 2
Add the Tyson® Chicken Thighs (8) coating each piece thoroughly. Cover and let marinate for at least 30 minutes, but overnight is great. Pull the chicken out of the marinade and pat each piece dry.
Step 3
Pour the Vegetable Oil (2 Tbsp) into a large pot on medium heat. Once the oil is hot, add enough chicken to fill the bottom of the pot. Let it cook for a few minutes, until one side of the chicken is browned, then flip it over and repeat for other pieces of chicken.
Step 4
After all the chicken is browned, put it back in the pot along with the marinade, Water (3/4 cup) , Carrots (4) , and Potatoes (2) . Turn the heat up until the liquid comes to a boil, then reduce to low heat and simmer for 45 minutes. Cook until the meat near the bone is no longer pink and the carrots and potatoes are cooked through.
Step 5
About 20 minutes before the adobo is ready, add the White Rice (2 cups) into a medium pot with Water (4 cups) . Add two pinches of Salt (to taste) . Bring to a boil over medium heat with the lid off.
Step 6
Turn the heat down and cover with a lid that is slightly askew to let the steam escape. Cook about 20 minutes, until the water is all gone.
Step 7
Remove the bay leaves from the adobo. In a small bowl, mix the Corn Starch (1/2 Tbsp) with 1 Tbsp of water then stir it into the sauce. Let the sauce boil and thicken until the chicken and vegetables are well glazed. Serve over the rice.
Step 8
Let the sauce boil and thicken until the chicken and vegetables are well glazed.
Step 9
Serve over the rice. Enjoy!
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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
111.1 mg
37%
Carbohydrates
48.5 g
18%
Fiber
2.6 g
9%
Sugars
2.1 g
--
Protein
27.4 g
55%
Sodium
587.3 mg
26%
Vitamin D
--
--
Calcium
66.3 mg
5%
Iron
3.5 mg
19%
Potassium
227.5 mg
5%
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