Chicken Adobo

    35 min

    This is a native Philippine dish that is really gorgeous! I've adapted it slightly just to thicken the sauce. Serve on a bed of rice. Once you have tried it as below, try substituting the water for a can of coconut milk.


    Bedfordshire, England, UK
    1 person made this

    Serves: 6 

    • 1 kg chicken breast fillets
    • 125ml rice vinegar
    • 2 peppers (red & green work well)
    • Small pack of baby corn on the cob
    • 450ml water
    • 1 clove garlic
    • 1/2 teaspoon black pepper
    • 1 tablespoon soy sauce
    • 2 bay leaves
    • 1 level tablespoon of cornflour

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Slice the corn length ways and chop the peppers into strips.
    2. Place the peppers, corn, bay leaves, water, rice vinegar, soy sauce and black pepper in a medium pot. Heat and leave to simmer.
    3. Chop up the chicken and the whole clove of garlic (or use paste or graduals equivalent to a whole clove). Fry together until cooked.
    4. Transfer the chicken and garlic into the same saucepan and simmer for 15 mins.
    5. Mix the cornflour with half a cup of cold water and stir into the dish. Serve when ready.

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