Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy, savoury braised chicken — Philippines.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 800 g chicken thighs, bone-in
- 5 tbsp soy sauce
- 4 tbsp cider or white vinegar
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp oil
- Spring onion (scallion), to serve
Method
- Heat the oil in a wide pan and brown the chicken well on both sides, 6–8 minutes. Remove to a plate.
- Fry the garlic for 1 minute, then add the soy sauce, vinegar, bay leaves and peppercorns.
- Return the chicken skin-side up, cover, and simmer gently for 25–30 minutes, turning once, until cooked through and tender.
- Uncover and bubble the sauce for 5 minutes, until reduced and glossy, spooning it over the chicken.
- Scatter with spring onion and serve with cauliflower rice or sautéed greens. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Adobo tastes even better the next day. Serve with cauliflower rice or sautéed greens to soak up the sauce. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 1 g | 19 g | 321 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
