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Filipino Chicken Adobo
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A savory/sour chicken dish


Serves/Makes:4 or more

  • 4 or more boneless, skinless chicken breasts
  • 1/4 cup (60 ml) soy sauce
  • 1 13-1/2 oz (378 grm). can light coconut milk
  • 3/4 cup (175 ml) cider vinegar
  • 8 gloves garlic (or more), peeled and minced
  • 4 bay leaves
  • 2 tsp (10 ml) pepper
  • 2 green onions, sliced thin
  • Serving suggestion:
  • cooked rice
  • Pound chicken breasts with a kitchen mallet until about 1/2" thick. Cut into serving sized pieces.
  • In a medium sized bowl, marinate chicken in soy sauce for 1/2 to 1 hour.
  • Prepare a 12" nonstick skillet with a small amount of oil or vegetable spray, as desired.
  • Heat skillet over medium-high heat.
  • Quickly remove chicken from bowl, saving marinade, and place chicken in heated skillet.
  • Cook, turning occasionally, until chicken has browned.
  • While chicken is cooking whisk coconut milk, vinegar, garlic, bay leaves, and pepper into the soy sauce.
  • Add mixture to chicken in pan and bring to a boil.
  • Reduce heat to low and simmer, uncovered for about 20 minutes turning chicken occasionally to keep it moist.
  • Transfer chicken to a platter and cover.
  • Remove bayleaves from skillet and cook sauce at medium-high heat until thickened, about 5-7 minutes.
  • Return chicken to the pan to warm.
  • Serve chicken over cooked rice topped with extra sauce and sliced green onions.
Adapted from a recipe in Cooks Illustrated, March-April 2012.

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