Adobo-style Chicken | PCC Natural Markets

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Adobo-style Chicken

Serves: 8

Your rating: None (7 votes)
Your rating: None (7 votes)

Tangy and savory, this easy chicken dish is ideal with white rice or vermicelli and a cabbage salad.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a large saucepan, combine chicken, vinegar, garlic, bay leaves, peppercorns and water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add tamari and simmer the mixture, covered, for 20 minutes.

Use tongs to transfer chicken to a plate. Pat chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove bay leaves, skim fat from the surface and let the sauce cool.

In a large skillet, heat oil over high heat until it is hot, but not smoking. Sauté chicken in batches, turning regularly, for 5 minutes, or until it is evenly browned. Transfer chicken to a serving platter. Pour the heated sauce over and serve.

Recipe by Ron Cox, former PCC staff

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

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Adobo-style Chicken

This recipe certainly sounds like the way Filipinos make Chicken Adobo. I imagine it will be good.

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