What’s for dinner tonight? How about a hearty bowl of Chicken Adobo. A popular stewed dish in the Philippines, this common meal is best served over hot steaming rice. It’s also great for meals that require very easy and simple ingredients. This dish is also really great for left overs and One-pot meals! Guest Recipe […]

What’s for dinner tonight? How about a hearty bowl of Chicken Adobo. A popular stewed dish in the Philippines, this common meal is best served over hot steaming rice. It’s also great for meals that require very easy and simple ingredients. This dish is also really great for left overs and One-pot meals!

Guest Recipe By: Amanda Dela Cruz

Serving Size: 4-6

Ingredients:

2 lbs. boneless, skinless, chicken breast

4 Idaho potatoes

1 medium onion

4 cloves garlic

2 dried Bay Leaves

¾ low sodium soy sauce

¾ white vinegar

water (as needed to dilute the sauce)

1 tbsp. Mole Oaxaqueno seasoning

2 tsp. Ground peppercorns

3 tbsp oil

 

Directions:

  1. Roughly chop onion and garlic. Cut potatoes into one inch cubes.
  2. In a Dutch oven or large pot, heat 1 tbsp of oil over medium heat. Fry potatoes until golden brown. Remove from and set aside.
  3. Add the rest of the oil in the pot and turn up heat to medium high. Add chicken and cook for 8-12 mins, until fully cooked.
  4. Add chopped onion and garlic. Cook until onions are translucent.
  5. Add seasonings, bay leaves, and peppercorns. Turn heat to medium low and cover for 5 mins.
  6. Add soy sauce and vinegar (add water to dilute soy sauce flavor if needed) and turn heat to low. Simmer for 15 mins.
  7. Remove bay leaf and simmer for 15 more mins. Serve over white rice.

 

 


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