Chicken Adobo


I love recipes that require only a few good quality ingredients to taste spectacular.  This is a really fast easy way of doing what is traditionally a simple but slower to prepare dish;  ‘Adobo‘ according to my quick Wiki search means ‘marinade’ but this version (which I adapted from a Sunday Life (The Age on Sunday) ‘Filipino Chicken Adobe’ recipe by Ricky Ocampo) skips the marination step.

Chicken Adobo

Ingredients

  • 1/4 cup coconut oil (or ghee)
  • 1.5-2kg chicken pieces.  The photos show chicken thighs skin off, previously I’ve also used chicken drumsticks and breasts skin on.
  • 8 cloves garlic, peeled and chopped
  • 1 tsp salt
  • ground black pepper
  • 2 bay leaves
  • 1/4 cup tamari or coconut aminos
  • 1 cup apple cider vinegar (unfiltered i.e. with floaty bits)
  • 1 tsp dried chilli flakes (optional)
  • 1-2 birds-eye chilli for garnish (optional)

Method

Heat oil in a large pan over med-high heat and cook chicken until well browned on all sides.  Add garlic and cook until the garlic is lightly browned (be careful not to burn the garlic as it goes bitter when it’s a dark brown). Add salt and lots of black pepper, chilli flakes (if using), bay leaves and tamari or amino sauce.  Simmer for 2 mins.  Add vinegar and bring to boil.  Reduce heat, cover pan and simmer for approx 30 mins.   Turn the chicken after 15 mins to make sure it is being cooked evenly in the tasty sauce.

Serve with cauliflower rice i.e. Madras Coconut Cauliflower ‘Couscous’ without the madras curry powder and sliced fresh chilli if you like things hot. 🙂

Chicken Adobo

Chicken Adobo