Filipino Chicken Adobo (Flavour Kapow!)

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

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)

步骤

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.

营养

• 每份大小: 407 g
• 卡路里: 350 kcal
• 总脂肪: 15 g
• 饱和脂肪: 3 g
• 胆固醇: 178 mg
• 钠: 1458 mg
• 总碳水化合物: 13 g
• 膳食纤维: 1 g
• 总糖: 7 g
• 蛋白质: 39 g