Sweet & Sour Adobo
This Sweet & Sour Adobo is extra tasty from the marinated chicken and the thick sauce full of flavour. Pineapple provides the wonderful sweetness in this dish and the sourness of the apple-cider vinegar is delicately balanced with the salty tamari, while herbs and spices add layers of flavour. While this dish takes a little longer to make, the result is nutritious and incredibly delicious.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 120mL apple-cider vinegar
- 80mL tamari
- 500mL water
- 5 cloves garlic, finely diced
- 3-4cm ginger root, finely grated
- 2 red chillies, finely sliced (optional)
- 2 bay leaves
- 85g rice-malt syrup or honey
- Ground black pepper, to taste
- ½ tsp ground turmeric
- 700g boneless & skinless chicken thighs diced (or 1kg chicken wings or drumsticks)
- 1 onion, thinly sliced
- 2 tbsp butter, ghee or olive oil
- ¼ pineapple, diced (about 1 cup)
- 1 large red capsicum, diced
- Cooked rice, quinoa or cauliflower rice (to serve)
- Steamed vegetables (to serve)
Method
- Place the vinegar, tamari, water, garlic, ginger, chilli, bay leaves, honey or rice-malt syrup, black pepper and turmeric in a large bowl
- Add the chicken and allow to marinade for 30 mins or so.
- In a medium-sized pan, sauté the onion in the ghee, olive oil or butter over a low heat until it softens, about 5 mins.
- Pour in the chicken, turn the heat up to bring it to the boil.
- Reduce the heat to a fast simmer and cook for 10-15 mins or until the chicken is just cooked through (if using chicken on bone it will take longer)
- Remove the chicken and set aside.
- Continue to simmer the sauce until it has reduced by half and thickened slightly (about another 10 mins)
- Return the chicken to the pan with the pineapple and capsicum
- Simmer for another couple of mins until all hot.
- Serve immediately with rice, quinoa or cauliflower rice and extra steamed vegetables.
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