This traditional Filipino recipe can be made with chicken, pork or seafood. It has a sweet, salty, tangy sauce and is often called the unofficial national dish of the Philippines.
- 1 tablespoon olive oil
- 1½ pounds chicken thighs, with bone and skin
- 1 onion, chopped
- ½ cup low-sodium, gluten-free soy sauce
- ½ cup white vinegar
- ½ cup water
- 3 bay leaves
- 1 teaspoon pepper
- 1 teaspoon peppercorn
- Cooked rice, optional
Pour the oil in a large saucepan, add the chicken and brown it lightly on both sides. Once browned remove the chicken from the pan and set aside.
Add the chopped onion to the pan and begin to brown. Add the soy sauce, vinegar and water, and mix well. Bring the liquid to a boil and then reduce to a simmer.
Return the chicken to the pan and add the bay leaves, pepper and peppercorn. Simmer on low for 15-25 minutes, until meat is fully cooked and the sauce reduces by half. Serve hot with rice.
Nutrition Analysis: 200 cal, 8 g fat, 95 mg chol, 1500 mg sodium, 5 g carbs, 1 g fiber, 1 g sugar, 24 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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