Lunch · Filipino · 20 min
Adobong Manok (Classic Chicken Adobo with Jasmine Rice)
- Calories
- 610
- Protein
- 48g
- Carbs
- 70g
- Fat
- 15g
Ingredients
- 160 g boneless skinless chicken breast
- 2 tbsp soy sauce
- 10.7 ml cane vinegar
- 8.6 g palm sugar
- 2 clove garlic
- 0.5 tsp black peppercorns
- 1 each bay leaf
- 2 tbsp water
- 2.1778 tsp canola oil
- 164.6 g jasmine rice
- 179 g broccoli
Method
- 01In a bowl, combine the diced chicken breast with the soy sauce, cane vinegar, crushed garlic, palm sugar, and whole black peppercorns. Marinate in the refrigerator for 20 minutes.
- 02Heat canola oil in a heavy-bottomed skillet or pan over medium-high heat. Lift chicken pieces from marinade (reserve liquid) and sear for 3 to 4 minutes until golden brown on all sides.
- 03Pour in the reserved marinade, water, and add the dried bay leaf. Bring to a simmer, then reduce heat to low, cover, and braise for 10 to 12 minutes until chicken is tender and reaches a safe internal temperature of 165°F (74°C).
- 04Uncover and simmer for an additional 3 to 5 minutes until the sauce reduces into a glossy, dark, savory glaze.
- 05Meanwhile, steam the broccoli florets over boiling water for 4 to 5 minutes until bright green and crisp-tender.
- 06Plate the warm steamed jasmine rice, top with the braised chicken, and pour the reduced adobo glaze over the top. Serve with steamed broccoli on the side.
Cook it with the whole plan around it
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