Thursday, 2 October 2014

Filipino Chicken Adobo

Super easy, totally delicious, and packed full of goodness, this Filipino Chicken Adobo will satisfy the whole family and is the perfect fast Friday dinner to throw together. It is a wonderful substitute for your favourite takeaway too, as it has that 'takeaway' tastiness but with none of the nasties! This is also a great meal if you are working to a tight budget - you can use more or less eggs/veges/chicken, use cheaper cuts of chicken or other meats depending on what is on special, and use whatever vegetables are lurking in the fridge. Bulk it out with steamed rice or you could also serve with noodles for an alternative.

I borrowed the base recipe from the wonderful where there are loads of yummy recipes to browse through, and then added my own touches to come up with this new family favourite.

I only had chicken tenderloins in the freezer so used those for the meat, but the original recipe uses chicken thighs which would be perfect as they have that stronger flavour. You could also try pork, red meat, or even go vegetarian with it...loads of options :)

A word of warning - you may want to double the quantities in the recipe, as the only thing that the family were unhappy about was that there wasn't more of this!

Filipino Chicken Adobo

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

500g Chicken thigh or tenderloin
1/4 cup apple cider vinegar
1/4 cup coconut aminos (or gluten-free soy sauce if you use it)
2 bay leaves
1/2 tsp cracked black pepper
salt to taste
1 tbsp coconut oil
4 hardboiled eggs, peeled 
1 cup button mushrooms, chopped
1 red capsicum, cut into large chunks
1 cup broccoli florets, (you can lightly steam them first to soften them a little first - speeds things up)
1/2 tbsp chilli flakes (optional)
2 cloves garlic, peeled and grated

1. In a large saucepan with a lid, place the chicken, vinegar, coconut aminos, bay leaves, and pepper. Cover with a lid and heat over a low heat and allow to simmer for about 20 minutes. Increase the heat to medium, season to taste and simmer for about another 5 minutes with the lid off.
2. While the chicken is simmering, in a frying pan heat about 1 tbsp coconut oil. Add the garlic and chilli and fry for about 30 seconds to release the aroma. Add the vegetables (mushroom, capsicum, and broccoli) and stir fry until just softened but still firm and colourful. If they stick to the pan use either a little (a couple of tbsp) water, stock, or a spoonful of the sauce mix from the chicken. Remove from heat and set aside.
2. After about 20-25 minutes. remove the chicken with a slotted spoon into one bowl, remove the sauce into another bowl and set aside. 
3. In the same pan, heat the oil over medium heat and add the chicken back into the pan (not the sauce). Cook for a couple of minutes until golden brown. Add the hardboiled eggs, and pour in the sauce. Mix it around to loosen up anything stuck to the bottom of the pan. Add the vegetables and cook for a couple of minutes to incorporate all of the flavours.

Serve with steamed rice or cauliflower rice