Filipino-style Adobo w A Twist Recipe
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Ingredients
- 4 chicken breasts, sliced thinly into bite-size pieces
- 5 cloves of garlic, sliced
- carrots, sliced
- baby portabella mushrooms, sliced
- 2 small bay leaves
- 2 tsp. soy sauce
- 1/4 cup water
- 1 tsp. sugar
- 2 tsp. apple-cider vinegar
- 2 tsp. cornstarch dissolved in 1 tbsp. water
- salt and pepper to taste
- green onion/scallion
- olive oil
How to make Filipino-style Adobo w A Twist
The traditional recipe for Filipino-style adobo calls for the meatier parts of chicken (thighs, wings, drumsticks) with bone in tact. They hold up a bit better throughout the simmering process. This time around, I wanted to use chicken breast, adding mushrooms to make the dish meatier than it is, with carrots for sweetness.
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worldpeas saysand it cuts down on the fat too
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ChickenAdobo saysIntermesting... I've never had adobo with carrots in it. Must try that one.
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mskatiekat saysI just made this for the first time tonight (hahha... and YES I am Filipina!)! I really like how you used portabello mushrooms and green onions! Definitely adds a different flavour and texture. I'm going to try this recipe next time! Thanks for posting!
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poipndr saysi use potatoes in mine.
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I like that you used breasts in this recipe since sometimes I just don't want to sort through the bones when eating.