Chicken Adobo (Recipe with a twist!)

Add a pinch of turmeric powder to your steamed rice to make it pop!

Filipino Chicken Adobo with Pineapple and Tomato Paste

INGREDIENTS

4 chicken leg quarters (cut into pieces) or use 1kg chicken thighs (bone-in, cut into pieces)

1 tbsp vegetable oil

1 tbsp tomato paste (aka tomato puree)

1 medium onion (chopped)

1 medium ginger (chopped)

4 cloves garlic (chopped)

1 bay leaf

1 pc star anise (whole)

1 tsp black pepper (ground)

1 tsp salt

1 tbsp fish sauce

1 tin (220g) pineapple chunks - set aside drained fruit and keep juice for cooking

1/4 cup water

1/4 cup cane vinegar (or use white or malt vinegar)

1/4 cup dark soy sauce

1 tbsp brown sugar

1/4 cup coconut milk (to finish)

1. Pot in medium heat, add oil. Sauté onions, ginger, garlic, bay leaf, star anise.

2. Add chicken meat pieces and sauté further for 3 to 5 minutes over low heat. Avoid burning of the garlic.

3. Add fish sauce and tomato puree. Sauté further for a minute then add vinegar.

4. Immediately cover the pot tightly and let it simmer for about 10 to 12 minutes over low to medium heat.

5. Add soy sauce, pineapple juice, water, and brown sugar and mix further. Bring to a boil then lower the heat to a simmer uncovered to reduce the sauce. This will take up to 10 to 12 minutes. Make sure that the chicken is cooked.

6. When the sauce is a bit reduced, finish it with coconut cream and drained pineapple chunks and simmer for another 2 to 3 minutes.

7. Serve with steamed rice.