CHICKEN ADOBO

CHICKEN ADOBO

THE FLEXIBLE FRIDGE

This recipe calls for minimum ingredients producing MAXIMUM flavour! It tastes: Hearty Savoury Velvety Succulent Fresh Umami

Chicken Cut into parts!

KEY INGREDIENTS

INGREDIENTS – 15 Cloves Garlic or the whole garlic bulb (I know this a lot, but trust me!) – 4 Bay Leaves – 1 KG Chicken thighs (skinless for a healthier option) – 1 tbsp Coconut Oil – 1 tbsp Peppercorns – 1 tbsp Coconut Sugar (or brown sugar) – ½ Cup Soy Sauce – ¼ Cup Apple Cider Vinegar – 400 ML Light coconut milk

The great thing about this recipe is that there is no pre-marination needed; which is pretty rare for great tasting meat.

INGREDIENTS – 15 Cloves Garlic or the whole garlic bulb (I know this a lot, but trust me!) – 4 Bay Leaves – 1 KG Chicken thighs (skinless for a healthier option) – 1 tbsp Coconut Oil – 1 tbsp Peppercorns – 1 tbsp Coconut Sugar (or brown sugar) – ½ Cup Soy Sauce – ¼ Cup Apple Cider Vinegar – 400 ML Light coconut milk

INGREDIENTS

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SERVINGS 4 people

PREP TIME 15 mins

COURSE Main Course

COOK TIME 30 mins

CHICKEN ADOBO

 • Wash and dry chicken peel garlic and mince. Season chicken with salt. • Turn stove to medium heat, add minced garlic, fry until light brown • Add soy sauce, ACV, peppercorns, bay leaves, sugar and light coconut milk. • Cook low and slow add bay leaves Serve with rice.

Instructions

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