This is a super easy, super versatile recipe that was a big hit in our house.
Easy Chicken Adobo
- 1/2 tsp olive oil
- 24 oz chicken
- 3 cloves garlic (or 3 tsp minced garlic from a jar)
- 2/3 cup apple cider vinegar
- 1/3 cup reduced sodium soy sauce
- 1 tsp whole peppercorns or ground pepper to taste (use green or pink peppercorns if you have them, they are a little milder)
- 1 bay leaf
Saute chicken in oil over med-high heat in non-stick frying pan until browned. Add garlic and saute a few minutes more. Add remaining ingredients, reduce heat, cover and simmer for 15-20 minutes. Remove cover, increase heat to med-high and continue to cook until sauce is reduced (another 10-15 min), stirring occasionally. Remove bay leaf before serving.
4 servings at 210 calories each (5g fat, 9g carbs, 33g protein).
You can cut the chicken up or leave it whole. You could use chicken thighs or drumsticks instead of breasts. You could even use pork tenderloin instead of chicken. You could also add all sorts of veggies to it (I add leeks and it came out great). Carrots, onions, celery, snow peas, broccoli, cauliflower, greens, mushrooms, baby corn, red or green bell peppers, etc. would also be good in it (basically any veggie you would put in a stir fry). If the veggies take a long time to cook, add them in the beginning after browning the chicken. If the veggies cook quickly, add them at the very end, after you uncover it for the final cooking stage. The longer you cook it, the more the sauce will cook down. I cooked it until the sauce was almost completely gone, but if you like a little more sauce, stop cooking a little sooner.
I served it with wild rice, but it would also be good with brown rice or Asian noodles.