How to Make Baked Chicken Adobo

Learn an easy way to make healthy baked Filipino Chicken Adobo with less the fat and delicious dish. Great for parties, potluck and family gatherings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb Boneless Chicken Breast
• Kimlan Soy Sauce or your favorite brand Soy Sauce
• Rice Vinegar
• A handful of Garlic (peeled and chopped)

1. Take the boneless chicken breast skin off and clean chicken.

2. Cut the chicken into bite size or strips.

3. Chop peeled garlic in size of a corn and set aside.

4. Marinate chicken in soy sauce, two tbsp vinegar and chopped garlic overnight or 4 hours in a bowl and place it in the fridge, covered.

5. After a day, or 4 hours later, take the marinated chicken out of the fridge.

6. Pre-heat oven to 400 degrees. Bake chicken for 25 - 30 minutes.

7. Place the chicken, soy sauce and vinegar mixture, garlic in a pyrex baking dish with no cover.

8. While waiting for you Baked Chicken Adobo, make brown or steamed rice and vegetables.

9. Check your Baked Chicken Adobo after 20 minutes. The vinegar should have evaporated by then.

10. Serve over brown or steamed white rice and vegetables. Serves 4 to 6 people.

Tips & Warnings

• You can substitute chicken with pork or beef, or you can mix all three. And do step 1.
• If you have left overs, place it in the fridge. The Baked Chicken Adobo is good for 5 days.
• Best Baked Chicken Adobo is when you marinate it overnight and cook it the next day.
• The evaporated vinegar makes the mixture taste good. Use the best rice vinegar you can buy.
• If you use pork or beef, it will be oily.