This recipe has been shared with us by Stacey Benn.
"Adobo is the national dish of the Philippines, and every family has their own version. Traditionally, a mixture of chicken and pork is cooked in a combination of vinegar and soy sauce. This was done to preserve the food so that it could be left a bit longer on the table. I always love trying other people's style of adobo. In our family, the vinegar is minimal and I like to add potato and green beans." - Stacey
Recipe Tester Feedback: "A quick and easy midweek meal with lovely flavours." - Kristen
No: Gluten / Dairy / Egg / Nuts
Preparation Time 20 minutes
Cooking Time 40 minutes
Can be frozen
- chicken breast - 700g, in large bite-size pieces
- soy sauce - 5g (*ensure GF if required; see Note)
- vinegar - 5g
- ginger - 20g, peeled
- garlic cloves - 2, peeled
- onion - 50g, red, peeled
- pepper - pinch, ground black
- chilli flakes - pinch
- bay leaves - 2
- brown sugar - 1 Tbsp
- soy sauce - 75g
- water - 130g
- olive oil - 30g
- potato - 100g, diced small
- cornflour - 1 Tbsp
- water - 1 tsp
- green beans - 200g, trimmed and halved lengthwise
- Add the chicken pieces (700g) to a separate mixing bowl.
- Add soy sauce (5g) and vinegar (5g) to that bowl. Combine and set aside to marinate.
- Add the ginger (20g), garlic cloves (2), and onion (50g) to the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Add the pepper (pinch), chilli flakes (pinch), bay leaves (2), brown sugar (1 Tbsp), soy sauce (75g), water (130g), oil (30g) and diced potato (100g) to the bowl. Program 14 minutes / 100C / Reverse+Stirring Speed.
- Insert the whisk attachment. Distribute the marinated chicken mixture evenly. Program 5 minutes / 100C / Reverse+Stirring Speed.
- Add the cornflour (1 Tbsp) and water (1 tsp) to a small bowl and mix to combine.
- Add the cornflour mixture and green beans (200g) to the mixer bowl. Program 7 minutes / 100C / Reverse+Stirring Speed.
- Serve with steamed jasmine rice. Press rice into an oiled cup and tip it upside down onto the plate for bonus presentation points!
Note: Chinese (or Filipino) style soy sauce is recommended. Japanese soy sauce may be too salty for this dish.