My family loves my version of healthy chicken adobo. This is a Filipino favorite that is usually made with chicken thighs and legs, served over a generous portion of white rice because the soy sauce and vinegar makes the dish so salty! I actually don’t make a lot of Filipino Food (as there is a lot of pork, frying and sauces…3 things I’m not a fan of) but my family loves this. When I was younger I loved to eat this dish, but after I saw the layer of hardened fat when it sat overnight in the fridge I vowed never to eat it again. My version of healthy chicken adobo has mostly breasts and a few drumsticks (for flavor) and I take all the fat/skin off of it.
4 chicken breasts (cut in thirds to get the flavor in)
4 drumsticks (skin taken off)
5 cloves of garlic
3/4 cup of soy sauce
1 cup of water (to dilute the sodium and add more sauce)
1/2-1cup of apple cider vinegar (you can use regular vinegar. This is all I had. My hubby likes it with a lot of vinegar so it’s up to you)
3 bay leaves
Pepper (just shake some in!)
Combine all ingredients and let it cook on medium-high for an hour. Cover and allow it to marinate. Stir every 20 minutes and uncover for the last 20 minutes to allow the sauce to thicken a bit more before serving over rice.
** I use brown rice also. In this picture I served with white rice.