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Chicken Breasts Philippine Adobo Style
4
Steps
- Heat oil in a large heavy nonreactive Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides, about 12 minutes total. Turn off heat. Add broth, next 7 ingredients, and 1 cup water. Cover and chill for at least 6 hours or overnight.
- Bring chicken mixture just to a boil. Reduce heat to medium-low and simmer until chicken is just cooked though, about 20 minutes. Transfer chicken to a plate; return juices to a boil and cook until reduced to 1 1/2 cups, about 12 minutes. Return chicken to pot; turn to coat in sauce.
- Sprinkle with scallions. Divide rice among plates; top each with a chicken breast.
Originally published at Bonappetit.com. Reproduced for personal collection.
