Chicken Adobo

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

600 g (1 lb 5 oz) boneless, skinless chicken thighs, cut into bite-sized pieces or left whole

1 tbsp freshly minced garlic

⅓ cup (80 ml) all-purpose soy sauce

⅓ cup (80 ml) white vinegar or apple cider vinegar

2 bay leaves

1 heaped tbsp brown sugar

½ tsp cracked black pepper

2 tbsp olive oil

Rice, to serve

Coriander (cilantro), to garnish (optional)

1 sliced chilli, to garnish (optional)

2 cucumbers, cut into thick slices

2 tbsp olive oil

1 tbsp sesame oil

1 tsp freshly minced ginger

½ tsp sea salt flakes

手順

Place the chicken, garlic, soy sauce, white vinegar, bay leaves, brown sugar and pepper in a bowl. If time permits, allow the chicken to marinate for 30 minutes (or up to 24 hours). Marinating is NOT essential but does tenderise the chicken and creates more depth of flavour. I regularly make this recipe and cook it immediately and it’s equally delicious!

Heat the olive oil in a large heavy-based frying pan over medium–high heat and add the chicken, reserving the marinade. Cook the chicken for 2–4 minutes until it starts to brown, turning once halfway through.

Add the remaining marinade and 1 cup (250 ml) of water. Cook for 8–12 minutes, occasionally stirring, until the chicken is cooked through and the sauce has thickened and caramelised. If the sauce hasn’t thickened, it means the pan wasn’t hot enough, so continue cooking over high heat until the sauce reduces.

To make the sesame ginger cucumbers, combine the ingredients in a small bowl.

Serve the chicken adobo with steamed rice and the cucumbers. Top with coriander and fresh chilli, if desired.

栄養

• サービングサイズ: 1 bowl
• カロリー: 375
• 脂肪総量: 11.4 g
• 飽和脂肪: 1.9 g
• トランス脂肪: 0 g
• コレステロール: 109.5 mg
• ナトリウム: 650.2 mg
• 炭水化物総量: 28.5 g
• 食物繊維: 1.5 g
• 糖質総量: 2.9 g
• タンパク質: 38.3 g