Recipe courtesy of Jordan Andino
Recipe courtesy of Jordan Andino
Watch how to make this recipe.
Chicken Adobo
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- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 74 mg
- Sodium
- 2469 mg
- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 74 mg
- Sodium
- 2469 mg
Ingredients
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Directions
- Whisk the oyster sauce, sriracha and sesame oil together in a large bowl. Add the chicken and massage until coated. Add the black pepper and garlic and stir to combine.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the chicken and cook until browned, 1 to 2 minutes per side.
- Add the vinegar and soy sauce and stir, scraping the bottom of the pot. Bring to a boil. Reduce the heat to medium-low, cover and let simmer for 35 minutes, then cut heat.
- Let the chicken rest in the pot for 5 minutes. Serve over rice or pull to make tacos.
