Chicken Adobo
Servings: 4
Calories: 777kcal
In this super quick and easy recipe, chicken is cooked in an addictively delicious sauce flavoured with soy, brown sugar, garlic and vinegar. Refreshing cucumber, combined with sesame oil and fresh ginger, is served on the side as the perfect accompaniment. Served over steamed rice, this Chicken Adobo recipe makes a beautiful weeknight treat.
Ingredients
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces or left whole
- 1 tbsp freshly minced garlic
- 80 ml all-purpose soy sauce
- 80 ml white vinegar or apple cider vinegar
- 2 bay leaves
- 1 tbsp brown sugar
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 4 cups cooked rice, to serve
- Coriander (cilantro), to garnish (optional)
- 1 sliced chilli to garnish (optional)
SESAME GINGER CUCUMBERS
- 2 Lebanese (short) cucumbers, cut into thick slices
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp freshly minced ginger
- ½ tsp sea salt flakes
Instructions
- Marinate the chicken – Place the chicken, garlic, soy sauce, white vinegar, bay leaves, brown sugar and pepper in a bowl. If time permits, allow the chicken to marinate for 30 minutes (or up to 24 hours). Marinating is NOT essential but does tenderise the chicken and creates more depth of flavour. I regularly make this recipe and cook it immediately and it's equally delicious!
- Cook the chicken – Heat the olive oil in a large heavy-based frying pan over medium–high heat and add the chicken, reserving the marinade. Cook the chicken for 2–4 minutes until it starts to brown, turning once halfway through.
- Add the remaining ingredients – Add the remaining marinade and 250 ml (1 cup) of water. Cook for 8–12 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened and caramelised. If the sauce hasn't thickened, it means the pan wasn't hot enough, so continue cooking over high heat until the sauce reduces.
- Make the sesame ginger cucumbers – Combine the ingredients in a small bowl.
- Serve – Serve the chicken adobo with steamed rice and the cucumbers. Top with coriander and fresh chilli, if desired.
Notes
MAKE AHEAD
Marinate the chicken and refrigerate in an airtight container for up to 24 hours or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Chicken Adobo
Amount per Serving
Calories
777
% Daily Value*
Fat
31
g
48
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
18
g
Cholesterol
143
mg
48
%
Sodium
1531
mg
67
%
Potassium
756
mg
22
%
Carbohydrates
85
g
28
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
38
g
76
%
Vitamin A
333
IU
7
%
Vitamin C
21
mg
25
%
Calcium
61
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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