Chicken adobo is a Filipino dish and can be cooked up in no time. For this adobo recipe, I made a twist by adding some crunch to the dish. The addition of carrots and bean sprout elevates the dish as they soak up all that adobo goodness!
My chicken adobo was served with white rice and fresh slices of cucumber and bean sprout.
Other easy Filipino dishes
- Creamy Pineapple Chicken
- Skinless Pork Longganisa
- Filipino Chicken Lumpia
- Pork Belly and Ribs Sinigang
- Pork Adobo in Coconut Milk
Serve with white or brown rice, and don’t forget to top it with more of the yummy adobo sauce.
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You will need:
- 2 large chicken bread, boneless and chopped into small pieces
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 2 laurel leaves
- 1 small lemongrass, chopped into small pieces
- 2 carrots, sliced
- 1 onion, sliced or dices
- 200 ml water
- 100 ml soy sauce
- 50 ml vinegar
- 3 tsp sugar
- black pepper
- In a saucepan, add chicken pieces, then cover well with water. Add some black pepper and let it boil on high heat for approx—3 to 5 minutes. Then pour everything into a strainer (save the water) and rinse the chicken thoroughly with cold water.
- Using the same saucepan, add oil and fry garlic on medium-high heat for 2 to 3 minutes. Then laurel leaves, lemongrass, and cooked chicken. Fry for another 3 minutes.
- Add all the strained water, soy sauce, vinegar, sugar, and pepper. Put on the lid and simmer for 10 minutes.
- Then you add carrots and onion, then cook for 5 minutes with a lid. If you want soft carrots, then cook the dish a little bit longer.
- Serve this dish with rice, sliced cucumber, and bean sprout.