Filipino chicken adobo
About £0.90 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Soy sauce80ml
- White wine vinegar80ml
- Garlic6 cloves
- Bay leaves3
- Caster sugar15g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Put the chicken (800g) in a pan with the soy, vinegar (80ml), smashed garlic (6 cloves), bay, sugar (15g) and plenty of black pepper.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Bring to a simmer, lid on, cook (30 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Lift the chicken out and fry it skin side down in a hot pan until crisp (5 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Boil the sauce (80ml) down until glossy (5 min), pour over the chicken and serve with rice (300g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.