Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a Authentic dish, chicken adobo. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken adobo is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken adobo is something which I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken adobo using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chicken adobo:
- Prepare 2 cloves garlic
- Prepare 1 onions, yellow
- Get 1/2 lb. bok choy
- Make ready 1 cup broccoli
- Make ready 2 onions, green
- Make ready 8-10 oz. boneless chicken breast
- Prepare 1 tbsp. biodynamic extra virgin olive oil
- Take 1/4 + 3/4 cups water
- Make ready 1/4 cup fresh city's sweet chili sauce (sesame oil, tamari, brown rice vinegar, chili okazu, coconut sugar)
- Get 2 bay leaf, whole
- Take 3/4 cup white arborio rice
- Make ready To taste salt & pepper
- Make ready 1/2 cup coconut milk
There are many ways to cook adobo, for example: you can make it with a slow cooker or crock pot chicken adobo, but cooking it on the stove top with a skillet is quick and easy. Chicken adobo is a classic dish in the cuisine of the Philippines, one that predates any external influence. This version is based on a more modern iteration, using soy sauce to provide savory depth and rice vinegar for adobo's signature acidity. Browning the meat, while optional, improves the depth of flavor in both the chicken and the sauce.
Steps to make Chicken adobo:
- 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!.
Recipes for chicken adobo—the classic dish of Filipino cooking, complete with how-to videos, ratings, reviews, and cooking tips. Chicken Adobo Ingredients: Cane vinegar - this is a popular filipino vinegar made from sugar cane (though it is not sweet). Keep in mind the strong acidic punch will tone down as the sauce simmers. Soy sauce - standard soy sauce or low-sodium soy sauce can be used based on personal preference. I prefer half of each or just low-sodium or it's too salty for me.
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