My Favorite Asian Chicken Dish Ever….You have to try this!

My sister-in-law lived in the Thiland, Japan and Philipines and while there adapted and learned how to cook really delicious food. My favorite that she makes for me pretty much anytime I  visit is Chicken Adobo. I love this dish there is just something about it that I can’t seem to get enough of I love the sauce and the way the chicken literally falls apart when you eat it, you don’t even have to use a knife. It does have soy sauce in it but when you cut that with the vinegar it somehow seems to just give it a nice a subtle flavor and doesn’t leave you swollen the next day because of the sodium.

This is her recipe that she passed on to me, I am sure that there are other variations of how to make this dish, but I have to say that this is the best ever for me. I like to accompany it with some steamed broccoli, or green beans, or a mix of veggies that are steamed or you can opt for the traditional jasmine rice, I prefer to use brown rice, but in this case I only had white. This is a very easy and fast dish to make so don’t feel pressured and let’s cook something different today so that you can show off your culinary talents. Enjoy!

 

Ingredients:

6 Chicken legs*

3 large Garlic cloves

4-5 dried Bay leaves

1 tbsp whole Peppercorns

1 tbsp cornstarch, optional

1/2 cup low-sodium Soy sauce

1/2 cup white Vinegar

1 cup Water

1/2 Bullion cube

11/2 tbsp Olive oil

First mince the garlic and sauté in olive oil until golden in a medium pot, add the chicken and allow to get golden brown then flip over cook for about 5 minutes.
Add all the liquid ingredients plus the peppercorns, 1/2 bullion and the bay leaves; cover and let boil for approx. 20 minutes stir the chicken, then turn heat down and let simmer for about another 20 minutes.
If the sauce needs thickening you may use the cornstarch mixed with water and throw it in, I prefer it just the way it turns out and pour it over the veggies, so you don’t have to use the cornstarch.

You may turn off the chicken and begin to serve accompanied by whatever you wish. Yum!

* I like to use chicken breast because I don’t like the fat, but keep in mind that it will be dryer, so I suggest to still add atleast 1-2 chicken legs to give your sauce that delicious flavor.

 

Advertisements

24 thoughts on “My Favorite Asian Chicken Dish Ever….You have to try this!

  1. I am so glad you love adobo. 🙂 You are right that there can be various types of it but bottom line, it is one of the best Asian dishes you can have (I’m really biased). I love pork adobo but I can’t seem to control my rice intake whenever I have it. 😀

    I asked my brother to cook for me last time and I wrote about it.
    http://joxtapose.wordpress.com/2012/03/08/my-brothers-adobo/

    Thanks for making everyone else know how delicious adobo is.

    • I know I seem to always cook with extra virgin olive oil, so even when I make other dishes from other countries I never use regular oil. To me it tastes fantastic. Let me know how it works for you. Ciao

  2. Delicious and easy. Added a touch of seaseme oil and a tbsp of seaseme seeds. Also did the drumstick and breast combo, both of which melted in my mouth!

  3. My favorite version of adobo is the dry one that my aunt makes and it’s usually pork that she uses. The drier one doesn’t have much sauce, but I prefer that to a more wet one. Great post though! I was happily surprised by this post so I was really excited to check it out

    • Great. You should try this chicken adobo and let me know what you think, I’m sure that your aunts is different, but I would like to see your opinion.

      Thanks for stopping by mythineats

    • Awesome. Let me know how it turns out. I am sure that you’ll have a great time cooking this and you’ll love the flavor. Thanks for stopping by mythineats

  4. Hi there! I love reading your blog, so I nominated you to the Liebster Award, details are posted on my blog! Keep it up the good work!

  5. I would definitely use chicken legs rather than breast, but remove the skin and any visible fat. Much more taste, much juicier and more tender.

    I was going to make chicken thighs tonight, so I’ll try to make a sous-vide version of this dish tonight!

    P.S. Thanks for stopping by my blog 🙂

    • Chicken legs are more tender, however keep in mind that dark meat is also fattier. This is why in this post I kinda mixed both so you get the flavor of the dark meat but you can stick to a healthier meat. If you are trying to eat healthier remember that white meat is always a better option.

      Happy cooking tonight and let me know how it turns out. Ciao

      • Chicken thigh meat (skin removed) has around 10% fat, whereas chicken breast meat (skin removed) has around 5% fat. I’d rather eat 4 oz of chicken thigh than 8 oz of chicken breast. The amount of fat is the same, but the taste is much better, it’s cheaper and it’s not such a good idea to eat a lot of meat anyway. Of course eating 4 oz of chicken breast would be even healthier, but that I wouldn’t enjoy as much and in the end that’s the most important thing to stay healthy & happy 🙂

      • So glad that you liked it. Looks like it turned out delicious. Hope to see you back experimenting more of my dishes. Ciao

  6. Pingback: Chicken Adobo sous-vide « Stefan's Gourmet Blog

  7. Ow! Our famous adobo! You should visit the Philippines! This is a staple! You can eat this dish in a banana leaf while lounging around the beach! Best served with boiled egg! Perfection!!!!

    • I would love to visit the Philippines. I honestly would love to see the whole world, Travel s my favorite thing to do and I don’t really care where it takes me as long as I travel. I love Adobo.

      Thanks for stopping by mythineats

Comment Here:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s