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Filipino Adobo Chicken | Skinnytaste

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Chicken braised in vinegar and soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

Chicken braised in vinegar and soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

This easy, savory chicken dish has become a staple in my home. Not just because it’s so easy to make, but because it’s incredibly flavorful and my kids love it!

Chicken braised in vinegar and a soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

I first shared this recipe back in 2010, but I thought the photos needed some updating as you can see the image below.

In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicatingly sweet and sour aroma that will leave you anxious to eat.

My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. We serve this over basmati rice which makes it a complete meal. It’s recommended marinating this overnight but if you’re pressed for time, it’s still delicious if you don’t. I prefer dark meat when making chicken stew; legs and thighs both work well.

Filipino Adobo Chicken

Chicken braised in vinegar and soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

Ingredients:

  • 8 skinless chicken drumsticks, on the bone
  • 1/3 cup low sodium soy sauce (use gluten-free soy sauce for GF and coconut aminos for Paleo)
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic, crushed
  • 6 ground peppercorns
  • 4 bay leaves
  • 1 jalapeño, chopped (optional)

Directions:

  1. Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
  2. Put chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
  3. Remove the cover and cook an additional 15 minutes, until the sauce reduces.
  4. Discard bay leaves and serve over rice if you wish.

Nutrition Information

Yield: 4 servings, Serving Size: 2 drumsticks

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 4
  • Calories: 175
  • Total Fat: 4.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 5g
  • Fiber: 0.5g
  • Sugar: g
  • Protein: 27g

Chicken braised in vinegar and a soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.

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