Growing up, chicken adobo was a staple dish in our family, so there is always a wave of nostalgia when making the recipe for my own family.
Maybe it’s the familiar vinegar ingredient prevalent in so many filipino dishes, or the intense flavor – but this recipe is a fam fave. Not only is it easy, but kids LOVE it.
And when I say easy, I mean my five-year-old can make this, hence the photo to ensue: my little helper making chicken adobo.
Ingredients:
- 1 white onion, sliced
- 8 chicken thighs, skinless and boneless
- cilantro, for garnish
- 1 (13.5 oz) can coconut milk
- green onions, for garnish
- 1 1/3 cups soy sauce
- 2/3 white distilled vinegar
- 1 tbsp minced garlic
- 1 tbsp olive oil
- red cayenne pepper
Add minced garlic and sliced onions in pot with olive oil over medium heat. Cook until soft.
Rinse chicken and pat dry with paper towels. Place in pot over medium high heat with olive oil. Brown the chicken on all sides.
Add in coconut milk, soy sauce, vinegar, pepper and garlic. Do not add any salt into the recipe, as the soy sauce is enough.
Bring to a simmer and reduce the heat to low. Cover continuing to simmer for 50 minutes. Turn the heat to medium-high for another 10 minutes.
Serve over rice and garnish with green onions and cilantro. I also add a dash of red cayenne pepper at the end as well. Enjoy!
