Chicken Adobo with Coconut Vinegar
A classic Filipino dish with a tangy twist using coconut vinegar, ensuring a nut-free and allergy-friendly meal. Serve with rice.
Ingredients
- about 680 g Chicken Thighs
- 1/2 cup Coconut Vinegar
- 1/4 cup Soy Sauce (Gluten-Free)
- 6 cloves Garlic
- 2 leaves Bay Leaves
- 1 tsp Black Peppercorns
- 1/2 cup Water
- 4 cups Cooked White Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine chicken thighs, coconut vinegar, soy sauce, minced garlic, bay leaves, and black peppercorns.
- 2Marinate for at least 30 minutes.
- 3In a pot, bring the chicken mixture to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is tender and sauce has thickened.
- 4Add water if the sauce reduces too quickly.
- 5Serve hot over cooked white rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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