Chicken Adobo In Mango Sauce Recipe

  • 500 grams chicken (legs, thigh or momo in Japanese)
  • 1/4 cup apple cider vinegar
  • 1/8 cup kikkoman soy sauce
  • 1/2 head of garlic, finely chopped
  • 1 teaspoon whole black pepper
  • 1 teaspoon rock salt
  • 2 piece dried bay leaf (teared)
  • 1 piece star anise
  • 1 and 1/4 cup water
  • 1 cup mango juice/mango purée
  • 2 tablespoon olive oil

Chicken Adobo In Mango Sauce Recipe

  1. Place the chicken in a pot.
  2. Add in the vinegar, soy sauce, 1/2 cup of mango juice, garlic, bay leaves, star anise, rock salt and black pepper.
  3. Note: Keep half of the mango juice for the sauce later. In Japan, you can get canned mango juice in stores that sell imported goods like Kaldi.
  4. Mix and bring to a boil. Lower the heat, cover the pot and let the chicken cook for 25 minutes.
  5. After 25 minutes, separate the chicken from the sauce.
  6. Discard the bay leaves, garlic, pepper and star anise.
  7. Add 1/2 cup of mango juice to the sauce. Season with salt and ground pepper according to your taste. Reduce the sauce.
  8. On a separate pan, fry the chicken in olive oil until it turns brown
  9. Place the chicken on a plate and pour some sauce. Serve with steamed rice and enjoy!
  10. Tip: Keep the adobo overnight for deeper taste. This gives time for the sauces to seep into the meat. Adobo keeps well for a couple of days in the fridge because of the stewing process with vinegar.

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