Name: Chicken Adobo
Yield: Serves 4
Ingredients: 1/2 cup white wine vinegar; 4 garlic cloves, minced; 2 tablespoons soy sauce; 2 bay leaves; 1/2 teaspoon ground black pepper; 4 boneless chicken breast halves; 1/2 pound ripe tomatoes, diced; 2 green onions, thinly sliced; 1/4 cup water; Freshly cooked rice

Recipe information

Yield
Serves 4

Ingredients

1/2 cup white wine vinegar

4 garlic cloves, minced

2 tablespoons soy sauce

2 bay leaves

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

1/2 pound ripe tomatoes, diced

2 green onions, thinly sliced

1/4 cup water

Freshly cooked rice

Preparation

Step 1
Combine white wine vinegar, minced garlic, soy sauce, bay leaves and ground black pepper in large bowl. Add chicken breast halves and turn to coat. Cover chicken and refrigerate at least 4 hours turning occasionally. (Can be prepared up to 1 day ahead.)
Step 2
Combined diced tomatoes and green onions in small bowl. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Step 3
Transfer chicken mixture to heavy medium skillet. Add 1/4 cup water. Simmer over medium heat until chicken is cooked through, turning occasionally about 12 minutes. Season to taste with salt and pepper. Mound cooked rice on platter. Arrange chicken over rice. Top chicken with tomato and onion mixture. Serve, passing cooking liquid separately as sauce.

TagsFilipino Southeast Asian Asian Chicken Breast Chicken Poultry Garlic Root Vegetable Vegetable Tomato Scallion Onion Main Dinner Dairy Free Nut Free Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes