Braised Garlic Vinegar Chicken — Chicken Adobo
Around 30% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and oil reduced with the braising liquid defatted, with the authentic coconut vinegar, soy, bay, and garlic depth and the characteristic glossy reduced sauce of the classic Filipino dish.
Filipino
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 6 garlic cloves. Lightly crush 1 tsp black peppercorns. Combine 120ml coconut vinegar, 80ml soy sauce, 150ml water, garlic, peppercorns, 4 bay leaves, and 1 tsp coconut sugar in a bowl. Add 4 skinless chicken thigh fillets, cover, marinate at least 30 minutes.
Sear
Heat 1 tsp oil in a heavy pan over medium-high heat. Remove chicken from marinade, reserve liquid. Sear chicken 3 minutes per side until golden. Set aside.
Braise
Pour reserved marinade into the pan, bring to a simmer over medium heat. Return chicken, cover, braise over low heat 30 minutes until tender and cooked through.
Reduce
Remove chicken and set aside. Increase heat to medium-high, reduce braising liquid uncovered 8–10 minutes until thick and glossy, stirring occasionally.
Finish
Return chicken to the pan, turn to coat in reduced sauce, cook 3 minutes. Remove bay leaves.
Plate
Scatter with sliced spring onions and serve over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.