Chicken Adobo
Chicken Adobo - the national dish of Philippines. Packed full of flavor and easy to make using simple ingredients. Just marinate the chicken in our "made from scratch" sauce and cook for 30 minutes.
Makes 4-5
Prep Time 5 mins plus 30 mins marinating time
Cook Time 30 minutes
Easy As
Ingredients
½ cup cider vinegar
¼ cup salt reduced soy sauce
2 Tbsp soft brown sugar
2 tsp Gregg's Garlic Granules
600 g boneless and skinless chicken thighs, cut in half
1 red onion, sliced
1 cup water
2 Gregg's Bay Leaves (optional)
2 tsp Gregg's Cracked Peppercorns
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Whisk together cider vinegar, soy sauce, brown sugar and Gregg’s Garlic Granules. Place chicken thighs in a non metallic dish and pour over the marinade. Cover and marinate for 30 minutes. Step 2
Heat a dash of oil in a deep frying pan. Add the onion and cook over a medium low heat until softened. Add chicken and marinade into the pan. Add water, Gregg's Bay Leaves (if using) and Gregg’s Cracked Peppercorns. Bring to the boil. Reduce heat and simmer for 20 minutes. Increase the heat and cook a further 10 minutes, until the chicken is cooked and sauce reduced until it coats the chicken. It will be thick and glossy. Step 3
Serve with rice and your favourite vegetables. Tips
This recipe is freezer friendly. Allow cooked chicken to cool. Transfer to an airtight container and freeze - will freeze for up to 1 month.
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
½ cup cider vinegar
2
¼ cup salt reduced soy sauce
3
2 Tbsp soft brown sugar
4
2 tsp Gregg's Garlic Granules
5
600 g boneless and skinless chicken thighs, cut in half
6
1 red onion, sliced
7
1 cup water
8
2 Gregg's Bay Leaves (optional)
9
2 tsp Gregg's Cracked Peppercorns
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