Recipe: Tasty Chicken adobo

Chicken adobo. Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The dish gained popularity because of its delicious taste.

This tangy, sweet, salty chicken adobo recipe cuts down on the time-consuming process of peeling and slicing a ton of garlic cloves. Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family. You can cook Chicken adobo using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken adobo

1. Prepare 2 cloves of garlic.
2. Prepare 1 of onions, yellow.
3. You need 1/2 lb. of bok choy.
4. You need 1 cup of broccoli.
5. It's 2 of onions, green.
6. Prepare 8-10 oz. of boneless chicken breast.
7. Prepare 1 tbsp. of biodynamic extra virgin olive oil.
8. It's 1/4 of + 3/4 cups water.
9. You need 1/4 cup of fresh city's sweet chili sauce (sesame oil, tamari, brown rice vinegar, chili okazu, coconut sugar).
10. It's 2 of bay leaf, whole.
11. It's 3/4 cup of white arborio rice.
12. It's To taste of salt & pepper.
13. It's 1/2 cup of coconut milk.

Chicken adobo is a Filipino treasure and considered to be the national dish. Adobo, is often prepared with chicken but can also be made with pork, seafood or even vegetables. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. I first became interested in chicken adobo when I saw a recipe for it using a slow cooker.

Chicken adobo instructions

1. Prepare the Ingredients: Dice the onion. Rinse and roughly chop the bok choy. Rinse and chop the broccoli into florets. Rinse and dice the green onions. Cut the chicken into 1-inch pieces..
2. Make the Chicken Adobo: Heat 1 tbsp. olive oil in a large pot over medium heat..
3. Add the garlic and onion. Cook until tender and fragrant, about 2-3 minutes..
4. Add the chicken, ¼ cup of water, the Sweet Chili Sauce, and the bay leaves. Bring to boil..
5. Once boiling, reduce the heat and let simmer for 25 minutes, adding more water, one tablespoon at a time, if needed..
6. Stir in the bok choy and broccoli and continue to simmer until it is wilted, about 5 more minutes..
7. The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink..
8. Make the Rice: While the adobo is simmering, rinse the rice in a fine sieve and add it to a small pot with a pinch of..
9. Salt, ¾ cup of water and the coconut milk..
10. Bring to boil. Once boiling, reduce heat to simmer and cook, covered, until the rice is tender and the water is absorbed, about 10-15 minutes..
11. Bring It All Together: Evenly divide the rice between two bowls..
12. Spoon half of the Chicken Adobo on top. Season with salt and pepper to taste and garnish with green onions to serve!..

After looking at a plethora of adobo recipes, I decided that I didn't even need a slow cooker. This garlicky, vinegary chicken adobo is a beloved dish in the Philippines—and a weeknight staple in my house. Cooking it for my family is just one of the ways I preserve my Filipino heritage and culture. All the original flavors of Filipino Chicken Adobo you love in a fraction of the time. Filipino chicken adobo makes a delicious low carb dish.