Nan's Recipes: Chicken Adobo

Chicken Adobo

My friend Meryl's children, Raffie and Remmy, like this a lot. It's a quick and easy dinner, good over rice. You can add dried hot pepper flakes if you like your food spicy.

This makes 2 servings:

  • 1 teaspoon soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons white wine vinegar
  • 1 1/2 cup chicken broth
  • 2 tablespoons peanut oil
  • 1 pound skinless, boneless chicken breasts, halved
  • 1 teaspoon minced garlic
  • 1 onion, chopped fine
  • 1 bay leaf
  • 2 tablespoons butter
  • salt, to taste

Combine soy sauce, sugar, vinegar, and broth. Boil until reduced by half.

In large skillet, heat oil and saute chicken pieces until well browned. Remove from pan.

In same skillet, cook garlic, onion, and bay leaf until onion is softened. Add broth, chicken with their juices and simmer, turning the chicken until chicken is cooked through.

Place chicken on plates, stir butter into sauce and cook until slightly thickened. Discard bay leaf, season with salt and pepper and pour over chicken. Serve.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton