chicken + potato adobo with garlic rice
During the week I am all about the one pot meal. I work up enough dishes as it is testing recipes, so when I can make it easier on myself you better believe I absolutely will. I’ve been wanting to make chicken adobo for a while now and I finally had chicken thighs on hand (plus some potatoes I wanted to use up), so it was time! If you are unfamiliar with chicken adobo, it’s a classic Filipino dish of braised chicken or pork in a tangy sauce made up of soy, vinegar and sugar plus some bay leaves, garlic cloves and black peppercorns. It’s definitely one of my favorite Filipino dishes and it’s so simple to throw together. Especially since most people have all the ingredients necessary on hand. You might think that the dish would be too sour or salty, but everything is balanced and the result is comforting heaven. Don’t take my word for it, just make it!
I also made this recipe step by step in my Instagram stories last night (saved to my highlights here) but since It was my first time making it in a while, I adjusted the recipe slightly here. The method is more or less the same but searing the chicken quickly means there is less fat at the end of the braise. Other than that, it came out really well and the garlic rice was AMAZING. It reminds me of the super garlicky rice you can get at a teppanyaki restaurant with your meal. I threw some peas in because, health, and also because I had 1/3 of a bag left that I wanted to use up. Plus, the color was so pretty. I love bright green veggies in a dish. The whole thing required so little effort on my part and the garlic rice is perfect for using up leftover steamed rice from takeout. Happy cooking!
Products I used in this recipe: