Filipino-style Adobo w A Twist

Description

add to shopping list 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

Preparation

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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Reviews

8/08/12

poipndr says:

i use potatoes in mine.

8/08/12

mskatiekat says:

I 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!

8/08/12

worldpeas says:

and it cuts down on the fat too

8/08/12

algorhythm says:

I like that you used breasts in this recipe since sometimes I just don't want to sort through the bones when eating.

8/08/12

ChickenAdobo says:

Intermesting... I've never had adobo with carrots in it. Must try that one.

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