Chicken Adobo is a chicken dish so full of flavour that your family and friends will be hunting for more. With this version of this very popular asian dish the chicken cooks in its own marinade of a mild soy sauce and coconut aminos, mild vinegar and pineapple juice. This is chicken like you’ve never had it before.
Chicken Adobo
Ingredients
For the marinade
- 2 tsp Ground black pepper
- 1 tsp Granulated garlic
- 2 tsp Celtic sea salt
- 3 tbsp Pineapple juice
- 3 tbsp Datu Puti vinegar or Japanese rice vinegar
For cooking
- 1 kg Chicken thighs & legs
- 1 tbsp Bouillon powder
- 2 tbsp Soy Sauce
- 3 tbsp Coconut aminos
- 1 ½ cup 7-Up
- ⅓ cup Pineapple juice
- 1 tsp Whole black peppercorn
- 10 pieces Star anise
- 10 pieces Bay leaves
- 4 tbsp Avocado oil
- ½ cup Olive oil
- 1 bulb Garlic small
- 1 Red onion
- 5 Medium red bell pepper seedless if possible
- 1 bunch Spring onions
- 2 Green chilli
- 3 Red chilli
- 1 tsp Ground black pepper for cooking
- 3 tbsp Datu Puti vinegar or Japanese rice vinegar
Instructions
Marinade the chicken
- wash and dry the chicken, and place in a bowl
- add Celtic sea salt to the chicken
- add ground black pepper for marinade to the chicken
- add granulated garlic to the chicken
- add pineapple juice to the chicken
- add vinegar to the chicken
- Massage all the ingredients into the chicken
Prepare the vegetables
- Cut off the ends of the bell peppers
- Cut the bell peppers into large strips, remove seeds if necessary
- Peel the garlic and chop into small pieces
- Cut the red onion into thin slices
- Cut the spring onions into two inch long pieces
- Cut hot red and green chillis into thin slices
Cooking process
- Use a large frying pan/skillet or sauté pan
- Turn on your stove to a high heat
- Add avocado oil to the pan and heat up
- Add star anise to the pan and cook for two minutes, then remove
- Add the garlic and red onions, stir and cook for two minutes, until softened
- Turn the heat on the stove to a medium heat
- Add the marinated chicken to the pan, cook for 5 minutes
- Turn the chicken over
- Add black peppercorns and star anise to the chicken (in a Bouquet Garni infuser bag if you have one)
- Add the 7-Up to the mixture
- Cover and cook for five minutes
- Add the bouillon powder
- If using a Bouquet Garni infuser bag, then remove it now
- Continue to cook for about three minutes, gently stirring occasionally
- Add the bay leaves, soy sauce, coconut aminos and pineapple juice
- Add black pepper and a few star anise (as a garnish mainly)
- Add the red bell pepper and cook for a few minutes
- Add the olive oil and the vinegar
- Cover and cook for a few minutes
- Taste the sauce, and if necessary, add more coconut aminos, salt and black pepper to taste
- Add green and red chillis as a garnish
- Add the spring onions at the end, and cook for a couple of minutes
Tried this recipe?Let us know how it was!