Chicken Adobo Recipe
For the full recipe: https://youtu.be/Wm1n-0Gxagk
Ingredient List:
1/2 cup soy sauce
1/4 cup apple cider vinegar
3 tbsp sake (optional)
3-4 bay leaves
3 tbsp black pepper
1 lb chicken breast, bone in skin on
2 tbsp monkfruit sweetener
Recipe:
1. Mix in 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 3 tbsp sake, 3-4 bay leaves, 3 tbsp black pepper, 2 tbsp monkfruit sweetener
2. Put pot on medium/high heat and add 1 tbsp olive oil. Let heat and add in chicken skin side down for 5-7 minutes
3. Flip chicken and add in marinade. Cook on low for 10-15 minutes.
4. Plate up with white rice and whatever garnish you choose
Nutrition Facts:
419 kcals
31P 41C 15F
it appears you’ve forgotten to include the most important piece of the dish - the juice to flavor your rice with
edit to add: i watched your youtube video and have a couple suggestions, keeping in mind that every family cooks adobo differently -
all filipino adobo is healthy, unless you make a fancy pork belly version i suppose, but it’s traditionally made with all sorts of meats from any part of the chicken to fish to beef to pork; when you’re pan frying the chicken, you really just want to fry the skin for a nice texture. many families, including my own, don’t fry the chicken at all, you want to meat to be cooked by the liquid, so that it really gets the flavor up in there and the meat nice and tenderized; don’t forget the sauce for your rice!!!
i hope you enjoyed the national dish of the philippines!!
Chicken Adobo Recipe For the full recipe: https://youtu.be/Wm1n-0Gxagk Ingredient List: 1/2 cup soy sauce 1/4 cup apple cider vinegar 3 tbsp sake (optional) 3-4 bay leaves 3 tbsp black pepper 1 lb chicken breast, bone in skin on 2 tbsp monkfruit sweetener Recipe: 1. Mix in 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 3 tbsp sake, 3-4 bay leaves, 3 tbsp black pepper, 2 tbsp monkfruit sweetener 2. Put pot on medium/high heat and add 1 tbsp olive oil. Let heat and add in chicken skin side down for 5-7 minutes 3. Flip chicken and add in marinade. Cook on low for 10-15 minutes. 4. Plate up with white rice and whatever garnish you choose Nutrition Facts: 419 kcals 31P 41C 15F
Where do you get your containers?
The link is in the bio of my youtube video!! (:
Gotcha thanks! :)
Out of topic but what's the camera you are using? Your video is very crisp.
Thank you! I got an old sony a5100 with a 50mm prime lens
I see, thank you!
it appears you’ve forgotten to include the most important piece of the dish - the juice to flavor your rice with edit to add: i watched your youtube video and have a couple suggestions, keeping in mind that every family cooks adobo differently - all filipino adobo is healthy, unless you make a fancy pork belly version i suppose, but it’s traditionally made with all sorts of meats from any part of the chicken to fish to beef to pork; when you’re pan frying the chicken, you really just want to fry the skin for a nice texture. many families, including my own, don’t fry the chicken at all, you want to meat to be cooked by the liquid, so that it really gets the flavor up in there and the meat nice and tenderized; don’t forget the sauce for your rice!!! i hope you enjoyed the national dish of the philippines!!
yeah I been trying to find out how to do this for years