Creamy chicken adobo - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr (plus 1 hr to overnight standing time)

Equipment

large bowl
large pot or dutch oven

Ingredients

1/2 cup (125 ml) dark soy sauce
1/3 cup (125 ml) distilled white vinegar
6 cloves garlic, smashed
1 tbsp (15 ml) brown sugar
2 lb (1 kg) chicken pieces (legs and thighs)
3 tbsp (45 ml) unsalted butter
3 bay leaves
1 tbsp (15 ml) whole black peppercorns
1/2 cup (125 ml) low-sodium chicken broth
1/2 cup (125 ml) whipping cream (35% m.f.)
2 tsp (10 mL) cornstarch
1/4 cup (60 ml) thinly sliced green onions

Directions

In a large bowl, combine soy sauce, vinegar, garlic, and brown sugar. Add chicken pieces, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight is best).
Melt butter in a large pot or dutch oven over medium-high heat. Cook chicken pieces for 10 to 12 minutes, turning occasionally, until starting to brown.
Pour in the marinade, bay leaves, peppercorns, and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18 to 20 minutes, or until chicken is tender and cooked through.
Meanwhile, stir together whipping cream and cornstarch until smooth. Pour into chicken adobo mixture and cook for 5 to 7 minutes or until slightly thickened.
Remove from heat, garnish with green onions and serve with steamed rice.

Tips

You can also use a whole chicken and cut it into smaller pieces to use for this recipe.
You can substitute white vinegar with apple cider or rice vinegar.
Get an authentic taste by looking for a Filipino brand soy sauce or cane vinegar in the international section at your local grocer.
Add sliced chilies in step 5 for a spicy kick, if desired.