Chie's Chicken Adobo

A classic Filipino dish with way less sodium than the original. Chie developed a recipe that is so undetectable, her family didn't even realize it was CKD-friendly!

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You'll need...

• 3 packs boneless & skinless chicken thighs, about 2-3 pounds (we get ours from Costco)

• 3 tbsp Datu Puti Cane vinegar

• 3 tbsp Coconut Secret coconut aminos

• 3 tbsp minced garlic OR 1 tbsp minced garlic and 2 tbsp garlic powder

• 3 bay leaves

• 1 tsp ground black pepper

• 1 tsp brown sugar

• 3 tbsp olive oil

Directions

1. Add all ingredients except olive oil to a pan.

2. Bring to a boil on medium heat.

3. Once boiling, turn down the heat and let simmer for 30 minutes, stirring every so often so all chicken pieces cook evenly

4. Remove chicken pieces and add olive oil to the pan.

5. Let boil for another 10 minutes, stirring every so often so the sauce doesn't burn.

6. Pour sauce over cooked chicken thighs and serve with rice.

Chie's Notes

Make sure your chicken is fully cooked. Use a meat thermometer and ensure the meat is cooked to 165°F (74°C) if you are scared of cooking chicken, like Chie's daughter Frances. Also be sure to thoroughly wash your hands and disinfect surfaces as you go to prevent Salmonella exposure.

This is a great recipe for meal prep, and we often have a Tupperware of this in the fridge. Chicken adobo gets softer & tastes better the next day!