Chicken adobo. My Filipino family's chicken adobo recipe is very similar. A generous seasoning of granulated garlic can also be used in place of garlic cloves. A nice variation is also adding a little ground ginger.

Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Bring the chicken to a boil. Chicken adobo is a classic dish in the cuisine of the Philippines, one that predates any external influence. You can have Chicken adobo using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chicken adobo

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

This version is based on a more modern iteration, using soy sauce to provide savory depth and rice vinegar for adobo's signature acidity. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Chicken Adobo is a Filipino chicken recipe that is well loved by many people.

Chicken adobo step by step

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..
Make the Chicken Adobo: Heat 1 tbsp. olive oil in a large pot over medium heat..
Add the garlic and onion. Cook until tender and fragrant, about 2-3 minutes..
Add the chicken, ¼ cup of water, the Sweet Chili Sauce, and the bay leaves. Bring to boil..
Once boiling, reduce the heat and let simmer for 25 minutes, adding more water, one tablespoon at a time, if needed..
Stir in the bok choy and broccoli and continue to simmer until it is wilted, about 5 more minutes..
The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink..
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..
Salt, ¾ cup of water and the coconut milk..
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..
Bring It All Together: Evenly divide the rice between two bowls..
Spoon half of the Chicken Adobo on top. Season with salt and pepper to taste and garnish with green onions to serve!..

The ingredients are chicken, bay leaves, black peppercorn and bay leaves. You can use any parts of the chicken: breasts, thighs, legs or wings. I used chicken thighs for this recipe and yields tender, moist, fall-off-the-bone chicken. Transfer chicken to a clean plate. Chicken Adobo is a type of Filipino chicken stew.