This Healthy Spicy Chicken Adobo is one of my favorite Filipino recipes.
Fridays are non-working days here in our area though we still get to render overtime. The upside is we get to earn more money and that the bosses are not around. Meanwhile, the concessionaires in our company cafeteria are such amazing cooks that why, even for just one day each week, we would want to prepare our own lunch so we can avoid their amazing cooking skills. Spot the irony.
Anyways, I was recently requested to cook chicken adobo for one of our Friday breakfasts. I could have prepared it the usual way, but some of my colleagues requested me to make this recipe a little spicy, so I experimented using dried chilies I bought from a local supermarket, and so this spicy chicken adobo recipe was created.
Healthy Spicy Chicken Adobo Recipe
- 2¼ pounds chicken cut into 2 to 3 inches
- ⅓ cup vinegar
- ½ cup soy sauce
- 1 medium bulb garlic crushed
- 1 tablespoon freshly cracked black peppercorn
- 1 handful dried chilies
- Place the chicken, garlic, peppercorn, dried chilies and vinegar on a ceramic or glass pot and let it boil without stirring. When the chicken is tender, scoop or use a pair of thongs to remove the chicken to prevent it from becoming overcooked. Discard half of the liquid from the pot, pour the soy sauce and let it simmer while pressing on the chilies with a spatula until the sauce thickens a little. Return the chicken and let it simmer for another five minutes.
- Garnish with toasted garlic bits and serve with steamed rice.
- Or you may refrigerate it overnight and heat it up for the next day’s lunch or dinner. As you would know, with almost every adobo, leftovers taste much better when the meat has more time to absorb the flavors from the sauce.