Filipino Chicken Adobo (Flavour Kapow!)

• 분량: 4 servings
• 총 시간: 45 minutes

재료

750g / 1.5 lb chicken thigh fillets (, boneless and skinless (5 - 6 pieces) (Note 1))

3 garlic cloves (, minced)

1/3 cup (85ml) soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))

1/3 cup + 2 tbsp white vinegar

4 bay leaves (fresh) or 3 dried

2 tbsp oil (, separated (vegetable, canola or peanut))

3 garlic cloves (, minced)

1 small brown onion (, diced)

1 1/2 cups (375 ml) water

2 tbsp brown sugar

1 tbsp whole black pepper ((sub 2 tsp coarse cracked pepper))

2 green onions/scallions (, sliced (garnish))

방향

Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.

Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.

Remove chicken skillet and set aside.

Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.

Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.

Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.

If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.

Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

영양 정보

• 1회 제공량: 407 g
• 칼로리: 350 kcal
• 지방 전체: 15 g
• 포화 지방: 3 g
• 콜레스테롤: 178 mg
• 나트륨: 1458 mg
• 탄수화물 전체: 13 g
• 식이섬유: 1 g
• 총 당류: 7 g
• 단백질: 39 g