Chicken Adobo with Steamed Brown rice

CHICKEN ADOBO

with Steamed Brown Rice

 
chickenadobo
 

After college I moved away from where I grew up in California to New York where I lived for almost five years. I currently live in Chicago, and what I miss most about home is my mom and her cooking! My mom is Filipino and I grew up eating food made by either her or my grandmother. Pretty much every meal was authentic to the filipino culture. If you haven’t tried Filipino food yet, do it. You will NOT regret it. Filipino cooking is a lot of savory dishes like stews, noodles, soups, fish, LOTS of meat, and rice being an absolute must with every meal. I decided to make a healthier version of my mother’s Chicken Adobo, which is a Filipino staple. She’ll probably will not approve of the changes I made, but sorry mom- I love YOU! I’ve made this version for my boyfriend, and he can’t get enough. Chicken adobo requires just a few simple ingredients, and most of them yo probable already have in your pantry and fridge!


Ingredients:

1 whole chicken divided into 6 pieces (I buy it already cut or you can ask your butcher to do it for you.)

2 sweet onions, sliced into half-moons

3 tablespoons of garlic, minced

2 roma tomatoes, chopped

2 bay leaves

1 tablespoon of whole black peppercorns

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 tablespoon kosher salt

½ cup coconut aminos

1/4 cup apple cider vinegar

2 tablespoons coconut oil or vegetable oil

1/2 cup- 1 cup of water


Directions:

  1. Thoroughly pat all of the chicken dry with a paper towel. Season the chicken with salt and pepper. This step is very important to get that nice golden brown skin and a ton of flavor on the chicken before braising.

  2. Heat a dutch oven or pot to medium-high and add about 2 tablespoons of coconut oil.

  3. Sear the chicken, place the chicken skin-side down first for about 2 minutes on each side. Work into batches so that you don’t overcrowd the pot. Once you have browned all the chicken, set aside on a plate. (It will be partially Cooked and finished when braising in the pot with the sauce.)

  4. To the same pot, add a little oil as needed. Add the onions, garlic, tomatoes  peppercorns, bay leaf, garlic powder, and onion powder. Sauté for about 5-7 minutes until the onions are translucent and the pot is fragrant.

  5. Place the chicken, along with all of its juices, back into the pot in a single layer with skin side up. Add in the coconut aminos, apple cider vinegar, and enough water to cover the chicken half-way.

  6. Bring the chicken adobo to a boil, place cover on the pot, and reduce to a simmer over very low heat for 1.5-2hrs until chicken is tender. (Just make sure it is a gentle simmer and not boiling. Halfway though the cooking process. Base the chicken with the cooking liquid, and gently stir.

    Serve warm over steamed brown rice. Spoon the sauce over the chicken and the rice. Enjoy!

Entreésnazareth sanders