TOO EASY CHICKEN ADOBO AND ROASTED GREENS WITH BEETS AND GARLIC

Today’s post is about Chicken Adobo. Adobo is an extremely popular Filipino dish and the other night I made a super fast version of this yummy meal using coconut aminos instead of the standard soy sauce and the end result was delicious!

We served the chicken on top of a mix of greens that I roasted with some fresh garlic, thinly sliced beets and coconut oil.

Here’s how I made the chicken:

Too Easy Chicken Adobo

2 lbs boneless skinless chicken thighs (seasoned lightly on both sides with salt and pepper. You can also use skin on and bone in but you’ll need to up the cooking time by about 10 minutes once the chicken is in the sauce.)

1/4 cup coconut oil

½ medium red onion, diced

3-4 garlic cloves minced

½ cup chicken broth

¼ cup coconut aminos

¼ cup apple cider vinegar

Lots of black pepper

1. In a large skillet heat the coconut oil over medium to medium high heat.

2. Once the oil is nice and hot, place the chicken thighs into the oil and brown on both sides (about 3-4 minutes per side).

3. Remove the browned chicken from the pan and set aside.

4. Add to the same pan the onions and saute in the remaining oil until the onions are translucent. Add the garlic and saute for another 30 seconds or just until fragrant.

5. Add the chicken broth, coconut aminos, and apple cider vinegar to the onions and garlic and whisk together well. Bring the sauce to a simmer.

6. Add the chicken back to the sauce, in the pan, turn the heat down to low and cover. Simmer the chicken in the sauce for five minutes, turn the chicken over, cover and cook for another five minutes. Season with plenty of black pepper and serve on it’s own or on a bed of greens like we did.