Ryan Eckles, Project Bread
Filipino Chicken Adobo is a simple dish that packs a big flavor punch. The combination of soy, vinegar, and sugar creates a salty-sweet tangy glaze that is hard to stop eating.
Paired with the bright crunch of the corn and cucumber salad, this dish goes equally well on a bed of rice as it does in a taco. The adobo sauce is great to have in your rotation because it can also be used with beef, pork, fish, tofu, and vegetables.
I have also used this recipe to make flatbreads, burritos, nachos, and even as a large salad over a bed of greens. The options are only limited by your imagination.
FOR THE CHICKEN
3.125 lbs. chicken thighs
½ cup fresh garlic, minced
2/3 cup gluten-free soy sauce
2/3 cup + 2 Tbsp white vinegar
6 bay leaves (dry)
¼ cup vegetable oil
2 onions, diced
3 cups water
¼ cup + 2 Tbsp brown sugar
1 Tbsp ground black pepper
1 bunch green onions to garnish
FOR THE SALAD
4 quarts corn
2 quarts cucumber, diced
2 cups red onion, diced
1 bunch cilantro, finely chopped
1 cup lime juice, fresh
½ cup olive oil or blend oil
½ tsp salt
Options for service: Rice bowls, tacos, burritos, nachos, flatbread, salad.
2 oz. meat/meat alternative
Calories 272 calories Saturated Fat 0.53 g Sodium 522 mg Carbohydrate 32.5 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.