Filipino Chicken Adobo (Flavour Kapow!)
Prep
10m
·
Cook
35m
·
Total
45m
About This Recipe
This Filipino Chicken Adobo recipe packs a flavour punch with tender chicken thighs marinated in soy sauce, vinegar, and garlic, then simmered in a tangy, sweet, and peppery sauce. Serve with steamed rice and a sprinkle of green onions for a true taste of the Philippines. Kapow!
Ingredients
(Servings:
4)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories648kcal32%
-
Fat23g35%
-
Saturated Fat6g30%
-
Carbohydrates34g11%
-
Fiber1g4%
-
Sugar25g50%
-
Protein76g152%
-
Cholesterol240mg80%
-
Sodium1,970mg82%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken thighs - do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes).
The best way to achieve the closest result with chicken breast is to add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.
2. Soy sauce - use all purpose or light soy sauce. Do not use dark soy sauce - bottle will be labelled as such if it is. Dark soy is too intense for this sauce once reduced.
You probably won't need all the sauce because it is very strong in flavour. Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens. No other flavourings required!
3. Nutrition per serving, chicken only and assumes all sauce consumed which is unlikely as it's quite strong. Reduce sodium by using low sodium soy.
Make a low calorie dinner plate with a side of Cauliflower Rice and Smashed Cucumbers - total 415 calories for dinner plate (first photo in post)
The best way to achieve the closest result with chicken breast is to add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.
2. Soy sauce - use all purpose or light soy sauce. Do not use dark soy sauce - bottle will be labelled as such if it is. Dark soy is too intense for this sauce once reduced.
You probably won't need all the sauce because it is very strong in flavour. Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens. No other flavourings required!
3. Nutrition per serving, chicken only and assumes all sauce consumed which is unlikely as it's quite strong. Reduce sodium by using low sodium soy.
Make a low calorie dinner plate with a side of Cauliflower Rice and Smashed Cucumbers - total 415 calories for dinner plate (first photo in post)
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