Ingredients for Authentic Filipino Chicken Adobo
- 1 1/2 lbs boneless skinless chicken breast, cut into 2-inch cubes
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 cup potatoes, peeled and cubed
- 1/2 cup carrots, peeled and sliced
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cooking wine
- 1 teaspoon black peppercorns
- 2 bay leaves
- Italian Seasoning
- Orange Rind
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil (optional, for browning)
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How to Make Authentic Filipino Chicken Adobo
- In a medium-large saucepan, combine 2 cups water, 1 lb boneless, skinless chicken thighs (or 14 oz firm tofu, cubed), 1 medium onion (chopped), 6 cloves garlic (minced), 1/2 cup soy sauce, 1/4 cup cane vinegar, 2 tablespoons cooking wine, and 2 tablespoons brown sugar.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, add 1 teaspoon black peppercorns, 2 bay leaves, and 1/2 teaspoon whole cloves. Simmer for 15 minutes, allowing the flavors to meld.
- Add 1 cup chopped potatoes and 1/2 cup chopped carrots (optional). Continue to simmer until the chicken (or tofu) is cooked through and the vegetables are tender (approximately 15-20 minutes more).
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to form a smooth slurry.
- Gradually whisk the cornstarch slurry into the adobo, stirring constantly until the sauce thickens to your desired consistency.
- Remove from heat and serve hot over steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
57g
Fat
0g
Carbs
13g
