Chicken adobo is a classic Filipino recipe and features chicken that is braised in a vinegar, soy sauce and garlic! The addition of muscovado sugar helps with that salty sweet taste. Most adobo recipes usually take more than 10 minutes to make, but after testing it numerous times, you can still get a great tasting adobo in just minutes.
Serves 2 
10mins 5oz basmati rice
2 chicken fillets, butterflied
1 tbsp olive oil
4 garlic cloves, sliced
1 green chilli, thinly sliced
1 tsp black peppercorns
3½ fl oz soy sauce
3½ fl oz white rice vinegar
2 tbsp light brown muscovado sugar
2 pak choi, roughly chopped
2 spring onions, thinly sliced
Small handful sweet basil
150g basmati rice
2 chicken fillets, butterflied
1 tbsp olive oil
4 garlic cloves, sliced
1 green chilli, thinly sliced
1 tsp black peppercorns
100ml soy sauce
100ml white rice vinegar
2 tbsp light brown muscovado sugar
2 pak choi, roughly chopped
2 spring onions, thinly sliced
Small handful sweet basil
Medium saucepan
Sauté pan
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
