Filipino Chicken Adobo with Cucumber Salad
Serves 460 mins prep
A classic Filipino comfort dish featuring chicken braised in a savory blend of soy sauce, vinegar, and garlic. It's served over fluffy white rice with a refreshing cucumber and tomato salad on the side.
0 servings
What you need
Instructions
1. In a large bowl, prepare the marinade by combining soy sauce, vinegar, smashed garlic, bay leaves, and black pepper. 2. Chop green onions and add them to the marinade, then whisk everything together. 3. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes. 4. While the chicken marinates, prepare the salad. Slice the cucumbers and place them in a bowl with salt. Add sliced shallots and chopped tomatoes. 5. In a separate small bowl, create the dressing by whisking together fish sauce, sugar, minced garlic, black pepper, and the juice of one lime. 6. Pour the dressing over the vegetables and toss to combine the salad. 7. Heat oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the liquid. 8. Sear the chicken on both sides until well-browned, then remove from the pot and set aside. 9. In the same pot, sauté the sliced yellow onion until softened. 10. Pour the reserved marinade into the pot and stir. 11. Return the seared chicken to the pot. Bring the liquid to a simmer, then reduce the heat, cover, and let it cook for 25-30 minutes until the chicken is tender and the sauce has thickened. 12. Prepare the rice by rinsing it, then cooking it with water and a pinch of salt until fluffy. 13. To serve, place a bed of rice on a plate, top with the chicken adobo, and spoon extra sauce over the top. 14. Add a generous portion of the cucumber salad to the side and garnish the chicken with freshly sliced green onions.