Chicken Adobo with Egg

• servings: 5 people
• active time: 10 minutes
• total time: 1 hour

Ingredients

2 lbs. chicken thigh (cut into serving pieces)

5 pieces hard boiled eggs

2 cups chicken broth

5 tablespoons dark soy sauce

3 tablespoons vinegar

6 to 8 cloves garlic (crushed)

1 tablespoon whole peppercorn

4 pieces dried bay leaves

Salt to taste (optional)

3 tablespoons cooking oil

Directions

Combine chicken, soy sauce, whole peppercorn, and half of the crushed garlic in a large bowl. Mix well and ensure that the chicken gets coated with the marinade. Cover the bowl and marinate for at least 1 hour. Note: the longer the time to marinate, the better.

Heat oil in a cooking pot

Add the remaining crushed garlic. Cook until the garlic starts to turn brown.

Add the marinated chicken including the marinade. Stir and cook for 3 minutes.

Pour the chicken broth into the pot. Let boil.

Add the bay leaves and pour the vinegar into the pot. Let boil. Stir and cover the pot. Continue to cook until the chicken gets tender and the sauce reduces to your preference.

Add salt (only if needed) and then add the eggs. Stir and cook for 2 minutes more.

Transfer to a serving plate. Serve.

Share and enjoy!

Nutrition

• Serving Size: 5 g
• Calories: 504 kcal
• Total Fat: 39 g
• Saturated Fat: 9 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.2 g
• Cholesterol: 183 mg
• Sodium: 1497 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 33 g