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Chicken Adobo with Green Bean and Anchovy Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Chicken Adobo is a popular dish in the Philippines and is a method of cooking either chicken, prawns, vegetables or meat.

The chicken is tender, and although I chose not to leave the skin on, it would also be very nice with the browned skin.

I have made a bean, mini tomato and anchovy salad to go with it, as well as some turmeric rice.

I did not have any home made chicken soup so I used a packet of instant chicken noodle soup for the marinade and it turned out very tasty.

Preparation Time: 20 minutes plus 2 hours marinating
Cooking Time: 60 minutes
Makes: 6 servings

1 kg of chicken pieces
4 cloves garlic, crushed
180 g cider vinegar
1 bay leaf
1½ cups chicken soup or chicken noodle packet soup
1 tsp coriander seeds
1 tsp black peppercorns
¼ tsp paprika
A dash turmeric
2 tbsp soy sauce
1½ tbsp olive oil

For the salad
6 anchovy fillets
¼ cup fresh chives, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
250 g thin green beans, topped and tailed
½ pack cherry tomatoes

For the chicken adobo
Mix all the ingredients except the oil, in a large bowl.


Cover, and refrigerate for about 2 hours, turning once.

While this is in the fridge, make the salad by boiling the beans for a few minutes, and mixing with other ingredients.


Transfer the chicken mixture to a frypan or wok and bring to the boil over a high heat.

Reduce the heat to low and simmer, covered for about 30 minutes.

Take the lid off and continue cooking for another 10 minutes or until the chicken is soft and tender.


Take out the chicken and bring the liquid back to boiling point. Cook again over a medium to high heat for a further 5 - 10 minutes or until it is reduced by half.


Meanwhile start cooking your rice if using.

Take the sauce out, and put some oil in the wok and add the chicken in batches.

Cook over a medium heat for 5 minutes or until the chicken has browned - this is where leaving the skin on would be better.

Serve on the bed of rice, with the sauce over the chicken, and/or serve the sauce separately.


Add the salad and serve.

I like this Recipe - 4
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