Рецепт Chicken Breast Adobo
My I landed my very first real job many moons ago, I was amazed at how sheltered a life I led. I only tasted American, Italian, Maltese and Mexican cuisine. That was it. Meeting people from different cultures always intrigued me. I enjoy hearing about different cultures and when we would have pot luck lunches at work, I always made sure to try something I never tried before.
I saw a platter of chicken and had to know what it was. My co-worker, who was from the Philippines told me that is was Chicken Adobo (a sauce made of vinegar and soy sauce). OH EM GEE! It tasted delicious. From there I tasted, Pancit (noodles), and lumpia (basically a spring roll), just to name a few. And my love for Filipino food emerged.
Usually it’s made with cut up chicken, but here is my healthier version using boneless skinless chicken breasts
Recipe adapted from Kaylyn’s Kitchen and Amateur Gourmet
Chicken Breast Adobo
Serve with steamed white or brown rice
Author: Marlene Baird
Serves: 4
Ingredients
- 16 ounces boneless skinless chicken breasts
- 1 cup low sodium soy sauce
- ½ cup rice wine vinegar
- 1¼ cup water
- 8 cloves whole garlic
- 3 bay leaves
- 3 shallots, peeled, whole
- 10 green peppercorns
- ⅛ teaspoon chili powder
- 1 tablespoon canola oil
Directions
In a medium bowl combine the soy sauce, vinegar, water, garlic, bay leaves, shallots, peppercorn, and chili powder make the Adobo mixture.
Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
Strain liquid to remove onion pieces, peppercorn, garlic cloves and bay leaves.
Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. About 30 minutes
Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.) Serve the browned chicken with some of the sauce spooned over.
PP Value
4 PP per serving
3.2.1753
I gotta tell you, this recipe makes me want some pancit and lumpia too.
So to all my friends whose heritage is from the Philippines, thank you for introducing me to your world of Filipino cuisine.
Thanks for stopping by and have a great day.
Marlene