Recipe: Chicken Adobo

Chicken adobo with white rice that I cooked last night

Chicken adobo, a classic Filipino dish, consists of chicken simmered in a mixture of vinegar and soy sauce. It is easy to make and reheats well. Perfect for a brown bag lunch, along with a salad. If you do not have a microwave at your workplace, please check the menu on this blog and look up the “Equipment and Gadgets” category. There you will find descriptions of portable heating devices. I would recommend both the Crockpot Lunch Warmer and Hotlogic thermal bag for reheating this dish.

Here’s a recipe that I tried just yesterday. It turned out great!

CHICKEN ADOBO (6 servings)

  • 1/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 6 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 6 skin-on bone-in chicken thighs

1.Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large saute pan. Place the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

2.Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Serve with steamed white rice.

The site from which I obtained this recipe indicates 332 calories per serving. (Not counting the rice.)

Reference: https://rasamalaysia.com/classic-chicken-adobo-recipe/

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