Chicken Adobo is a classic Filipino dish that involved stewing chicken in a combination of soy sauce, vinegar, garlic, bay leaves and black peppercorns. Traditionally, the recipe calls for skin-on chicken legs, thighs, or breasts which are browned in oil. In an effort to lighten the dish, I skip the browning process and use boneless, skinless chicken breasts. Due to the slow braising process, the breasts remain juicy, moist and full of flavor.
I am pleased to report that this dish is husband approved – he couldn’t get enough.
Your fork is waiting.
- 1 lb chicken breasts
- 1 onion sliced thin
- 1/3 c soy sauce low sodium
- 1/3 c white vinegar
- 1/3 c water
- 4 cloves garlic minced
- 3 leaves bay
- 1/2 tsp black pepper
- Toasted sesame seeds optional garnish
Place chicken breasts and onion slices in a large dutch oven or sauce pot.
Add soy, vinegar, water, garlic, bay leaves and pepper to the pot and combine to make sure chicken is evenly coated.
Bring pot to a boil over medium-high heat, flip chicken once, then reduce to low and simmer with lid on for an hour or longer.
Remove bay leaves before serving over brown rice.