Filipino · Dinner
Braised Garlic Vinegar Chicken
Chicken Adobo
Around 30% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and oil reduced with the braising liquid defatted, with the authentic coconut vinegar, soy, bay, and garlic depth and the characteristic glossy reduced sauce of the classic Filipino dish.
$
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
385Calories
34gProtein
12gFat
18gCarbs
3gSugar
1gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Mince 6 garlic cloves. Lightly crush 1 tsp black peppercorns. Combine 120ml coconut vinegar, 80ml soy sauce, 150ml water, garlic, peppercorns, 4 bay leaves, and 1 tsp coconut sugar in a bowl. Add 4 skinless chicken thigh fillets, cover, marinate at least 30 minutes.
2
Sear
Heat 1 tsp oil in a heavy pan over medium-high heat. Remove chicken from marinade, reserve liquid. Sear chicken 3 minutes per side until golden. Set aside.
3
Braise
Pour reserved marinade into the pan, bring to a simmer over medium heat. Return chicken, cover, braise over low heat 30 minutes until tender and cooked through.
4
Reduce
Remove chicken and set aside. Increase heat to medium-high, reduce braising liquid uncovered 8–10 minutes until thick and glossy, stirring occasionally.
5
Finish
Return chicken to the pan, turn to coat in reduced sauce, cook 3 minutes. Remove bay leaves.
6
Plate
Scatter with sliced spring onions and serve over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 skinless chicken thigh fillets
- 6 garlic cloves
- 120ml (1/2 cup) coconut vinegar
- 80ml (1/3 cup) low-sodium soy sauce
- 150ml (2/3 cup) water
- 1 tsp black peppercorns
- 4 bay leaves
- 1 tsp coconut sugar
- 1 tsp vegetable oil
- 2 scallions
- steamed rice