Chicken adobo is one of the popular filipino dishes. It is also the dish I cook if I do not have too much time to prepare elaborate dishes.
My version of adobo is a tad bit healthier than the original recipe because of the ingredients I use. I mainly use organic and gluten-free ingredients.
In the photos below, I used about 10 chicken drumsticks.
- chicken breast, drumsticks or thighs (or can mix the 3 kinds), serves 3-4 mouths
- about 3-4 russet potatoes, cut into cubes
- 5 garlic cloves, chopped
- 1 Tbsp of onion powder
- 1 Tbsp of garlic powder
- 2 tsp of pepper
- 1 Tbsp of black peppercorns (optional)
- 5-6 pcs of dry bay leaves
- 1 Tbsp brown sugar
- 3 Tbsp of worcestershire sauce
- 3/4 cup of liquid aminos (or low sodium soy sauce)
- 1/4 cup of apple cider vinegar
- In a pan, pour about 2 Tbsp of olive oil then add garlic
- Add the chicken and cover the pan for about 3-5 minutes
- Add potatoes and cover for another 3 minutes
- Add onion & garlic powder, pepper (and peppercorns) and bay leaves then cover
- Mix the liquid aminos & apple cider vinegar in a bowl and adjust to your taste then add the brown sugar
- Pour the liquid mixture over the chicken then cover
- Check it every 3 minutes and mix it around for even cooking
- When cooked, put it over steamed rice or quinoa