Canadian Chicken Adobo

Name: Canadian Chicken Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless chicken breast, cubed; 1 bay leaf; 1/4 cup of low salt light soy sauce; 1/8 cup apple cider vinegar; 1/8 cup of sugar-free pineapple juice; 1 tablespoon balsamic dressing (Crema di Balsamico); generous pinch of freshly cracked black pepper; generous pinch brown sugar; salt; 3 garlic cloves, crashed; 1 medium onion, finely diced; bit olive oil (or none)

Submitted by Pinaygourmet 345142

"I'm not sure what it was, home sickness maybe but one day, I was craving good old chicken adobo. Yeah, it's a good old reliable. It's probably one of the most popular Filipino recipe ever. It is really a very flexible recipe and you can pretty much do what ever you want with it. I'm sure most Filipinos will have his or her own version of it. Here is my Canadian version. Canadian Chicken Adobo - Yeah yeah, there's actually one and I created it lol! It's my own version. From my blog A Slice of Life... Sour, Bitter, Salty, Sweet, please drop by and say hi. http://sourbittersaltysweet.blogspot.com/. You may want to try this with chicken thighs or legs and slowly braise them, they work really well too."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

1 lb boneless chicken breast, cubed
1 bay leaf
¹⁄₄ cup of low salt light soy sauce
¹⁄₈ cup apple cider vinegar
¹⁄₈ cup of sugar-free pineapple juice
1 tablespoon balsamic dressing (Crema di Balsamico)
generous pinch of freshly cracked black pepper
generous pinch brown sugar
salt
3 garlic cloves, crashed
1 medium onion, finely diced
bit olive oil (or none)

directions

Throw everything in a heavy bottomed pot, give it a little stir to make sure the meat is covered with the sauce.
Cover the pot and place on top of the stove over medium heat. Cook for 30-45 minutes until the meat is cooked through, give it an occasional stir. If you're using chicken legs or chicken thighs, braise it in low heat for one hour stirring occasionally to make sure the meat does not dry out and that it's evenly seasoned.
Turn up the heat to medium high until the sauce thickens to your desired consistency. Taste it and adjust seasoning if you want.
Serve with white rice, lots of steaming hot white rice (not brown) lol!

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RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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