Eating Low with Amy
Low Hassle
Low Carb Recipes
Episode 41: Chicken Adobo
Hi, this is Amy and welcome to eating low.
Today were going to be making chicken adobo and it’s a really popular dish from the Philippines. First, were going to make the marinade and then we’ll cook it on the stove but for now, were going to take a half cup of soy sauce. Put that all in there, making a little bit of a mess and then a half cup of just white vinegar. And then were going to put in—I’ve taken four garlic cloves that I kind of smashed up and chopped into pieces. I’ve got a teaspoon of black peppercorn and three bay leaves. Going to put all that into the marinade. Just mix it around until it blended. Splashing! Okay, I’m going to put this on top of my chicken. You seen up, were going to let this marinate for a couple of hours and then we will cook it on the stove. So I’m going to pop this on the refrigerator and let it marinade and then we’ll come right back.
So my chicken is still marinating and I put it into a little pan that has big size so that hold on the liquid and I brought it to a boil. I’m going to turn it down to a simmer. Were going to cover and simmer it for about a half hour and then we’ll come back and check on it but I’m just going to put the lid on and we’ll come right back.
My chicken simmered for about 30 minutes and then I took the lid off and I turned up the heat just a little bit and were going to reduce the sauce down right now. It’s kind of soupy, there’s a lot of sauce in there, so I turned off the heat and then I’m just going to let that sauce kind of cook down and you can see, it looks really good and it smells really good. There’s not a lot of sauce left in mine but were definitely going to give it a little bit more cooking time and let that sauce reduce so it kind of gets on the chicken.
I also cut my chicken up into little chunks just because that’s how I like it and I figure if the sauce was going to reduce. I want it to get on every little side of the chicken. So like cutting into a little pieces it gets on every side. It’s not just like one big chicken breast where the outside is nice and crispy is. Like now all the exact size, that’s just my thinking I don’t know, you can yours as straight pieces. I enjoy like to precut mine because I end up when I store it. I just throw the little chunk into a Tupperware and it’s easier when they go chunks versus a big gigantic chicken breast that do not fit in my Tupperware.
So I’m just going to re-ditch this pan a little bit and we’ll come right back.
Okay, it didn’t take long for my chicken to reduce down and you can see there’s not really much sauce left in the pan, so I turned off my heat. I’m just going to make some of this, it smells so good. Now traditionally this is served with rice like over rice but since we’re not eating rice. You can eat it plain. You can cook up cauliflower and chopped it really small and so almost like rice like pieces or just start out with veggies. You don’t have to eat it exactly like mostly and then you get some garlic on there and so its the goodies. Oh look, it’s so good. It smells really, really good. It’s so flavorful. This is really good. I can’t stop eating.
Anyway, thanks for eating low with Amy.
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