Sweet & sour chicken adobo - Good Food Middle East
Based on a classic Filipino recipe made with white wine vinegar and sugar, this rich and piquant chicken stew is tempered with creamy coconut milk
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Cooking tools:
- Slow cooker
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Kitchen timer
- Ladle
- Plate
Ingredients
- 4 tbsp vegetable oil
- 600g skinless boneless chicken thighs, cut in half
- 2 tbsp cornflour, plus 1-2 tsp extra (optional)
- 1 large onion, cut into chunky pieces
- 5 garlic cloves, crushed
- 2 red peppers, deseeded and cut into chunky pieces
- 400ml can coconut milk
- 100ml low-salt soy sauce
- 100ml white wine vinegar
- 50g soft light brown sugar
- 6 bay leaves
- cooked basmati rice or brown rice, to serve
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