Adobo Chicken
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
$2.50 per serving.
Serve this tangy Philippine dish with two large navel oranges cut into wedges.
How to Make It
Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
Step 2
Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
sukeedog's Review
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daneanp's Review
Really good - sadly I didn't have any oranges - will definitely add next time. It would be easy enough to play around with some spices to mix it up a bit.
JoyJazzercise's Review
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margow2108's Review
One of my favorite go-to recipes! Instead of serving the chicken with oranges I actually throw clementine or orange slices into the pot while the chicken is cooking, and they end up falling apart and adding a great, citrusy element to the sauce
lperejma's Review
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steponme's Review
This is so good, quick and easy. I've made several times and my family loves it.
brookcooks's Review
This dish has so much flavor! I continue to be amazed by the simplicity of the ingredients that produce such depth. This has been great every time I've made it, even when I've made terrible substitutions (like pomegranate balsamic vinegar in place of white vinegar - still delicious!). I usually use brown rice instead of white. It's very easy and is lovely for company when it's put out on a platter surrounded by orange slices.
HeatherLB's Review
This is one of my all time favorite Cooking Light recipes. It is so tasty, the flavor is perfect. The rice is amazing with this sauce.Even my young kids ask for it by name....
MandieMae's Review
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marsha01's Review