Marla Meridith

August 12, 2019



This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it's quick to clean up too! MarlaMeridith.com
This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it's quick to clean up too! MarlaMeridith.com
This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it's quick to clean up too! MarlaMeridith.com

Recipe: One-Pot Filipino Chicken Adobo

By Marla Meridith  , , , , , ,     , , ,

August 12, 2019

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it's quick to clean up too!

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 4-8 servings

Ingredients

1 head garlic

4 bone-in, skin on chicken thighs

4 drumsticks

1 tbsp vegetable or canola oil

3/4 cup distilled white vinegar

3/4 cup soy sauce (not low sodium)

1 cup water

1 tbsp light or dark brown sugar

5 dried bay leaves

freshly ground black pepper to taste

salt to taste

1 (1lb) bag white rice

garnish with

chopped green onions

freshly chopped cilantro

Directions

1Cut entire head of garlic in half through the center “equator” , it's OK if some bulbs detach. You don't need those.

2Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.

3Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.

4Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.

5While the chicken is cooking, cook the rice to package directions.

6Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

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