Jeff's Chicken Adobo

Happy Monday, DinnerCakes readers. I hope you had a good weekend! If you read Saturday’s post, then you know that I kept pretty busy! The joint cook-out went very well and, as expected, we had entirely too much food. Just as a party should be!

raw chicken

After all that cooking, I can safely say that the last thing I felt like doing the next day was making dinner. My husband, Morgan, and I worked together to make this dish; one of our friend Jeff‘s favorites – Chicken “Adobo.”


Adobo style is Latin American and typically involves preparation with red chili peppers and/or tomato sauce. That’s why this recipe from Jeff perplexes me a little (and why I put it in quotation marks above), because it has no chili peppers or even red pepper. I apologize for the name confusion, but it’s a very flavorful and delicious dinner just the same!

I’m not a huge fan of ginger, but I actually enjoyed it in this dish. The bay leaves also add some great flavor. Next time we make it I’ll probably add cayenne and chili powder because I love a little heat (and it would be more aptly named). That’s just a personal preference, though. This dish doesn’t necessarily need heat – so enjoy!

chicken adobo

Jeff’s Chicken Adobo

olive oil (just enough to coat the bottom of the pan)
1 lb. boneless chicken breast, cut in 3/4″ chunks
soy sauce
1-2 inches of ginger root, grated
6-8 garlic cloves, grated or finely chopped
4-6 whole dried bay leaves
fresh ground black pepper, to taste
1 1/2 cups dry rice (basmati works great)
pinch of salt

Place chicken into a container to marinate. Cover with a mixture of equal parts soy sauce, vinegar and water. If you prefer a stronger flavor, you can cut back on the water. Marinate for at least five minutes (chicken may be marinated longer or even overnight for stronger flavor).

Add ginger, garlic, bay leaves and black pepper. In a large pan, heat the olive oil. Once the oil has heated, add chicken (saving the marinade).

Saute the chicken on medium-high heat until it is done or mostly done. Add the marinade and reduce the heat to medium. Continue cooking until sauce reduces to desired thickness. Serve over rice.

Rinse rice in a pot 4-5 times and drain. Cook in a rice cooker, or according to package instructions.

Tags: , , , ,

Comments are closed.