Chicken Adobo Flakes
Chicken Adobo Flakes
Ingredients
For the Chicken Adobo Flakes
- 1 rotisserie chicken, shredded, yields about 2 cups
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup soy sauce, Marca Piña or Datu Puti brands recommended
- 1/4 cup vinegar, Marca Piña or Datu Puti brands recommended
For Serving and Garnish
- 3 cups white rice, cooked
- 1 cucumber, thinly sliced
- 2 tomatoes, sliced
- 2 stalks green onions, chopped
Instructions
- 1
Prepare the chicken: Remove the meat from the rotisserie chicken. Using your hands or two forks, shred the chicken meat into small, thin flakes. You should have approximately 2 cups of shredded chicken.
⏱️ 10 min
- 2
Sauté aromatics: Heat the vegetable oil in a large skillet or pan over medium heat. Add the thinly sliced red onion and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened and the garlic is fragrant.
⏱️ 3 min
- 3
Add chicken and season: Add the shredded chicken to the pan with the sautéed aromatics. Sprinkle in the brown sugar and ground black pepper. Pour in the soy sauce and vinegar. Stir well to combine, ensuring all the chicken is coated with the sauce.
⏱️ 2 min
- 4
Cook to crisp: Continue cooking the chicken mixture over medium heat, stirring frequently. The goal is to evaporate all the liquid and toast the chicken until it becomes crispy and flaky. This process can take 15-20 minutes. Be patient and keep stirring to prevent burning and ensure even crisping. The chicken should be dry, toasty, and golden brown.
⏱️ 20 min
- 5
Serve: Remove the Chicken Adobo Flakes from the heat. Serve immediately alongside a mound of freshly cooked white rice. Garnish with fresh sliced cucumbers, sliced tomatoes, and chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adobo Flakes
Ingredients
For the Chicken Adobo Flakes
- 1 rotisserie chicken, shredded, yields about 2 cups
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup soy sauce, Marca Piña or Datu Puti brands recommended
- 1/4 cup vinegar, Marca Piña or Datu Puti brands recommended
For Serving and Garnish
- 3 cups white rice, cooked
- 1 cucumber, thinly sliced
- 2 tomatoes, sliced
- 2 stalks green onions, chopped
Instructions
- 1
Prepare the chicken: Remove the meat from the rotisserie chicken. Using your hands or two forks, shred the chicken meat into small, thin flakes. You should have approximately 2 cups of shredded chicken.
⏱️ 10 min - 2
Sauté aromatics: Heat the vegetable oil in a large skillet or pan over medium heat. Add the thinly sliced red onion and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened and the garlic is fragrant.
⏱️ 3 min - 3
Add chicken and season: Add the shredded chicken to the pan with the sautéed aromatics. Sprinkle in the brown sugar and ground black pepper. Pour in the soy sauce and vinegar. Stir well to combine, ensuring all the chicken is coated with the sauce.
⏱️ 2 min - 4
Cook to crisp: Continue cooking the chicken mixture over medium heat, stirring frequently. The goal is to evaporate all the liquid and toast the chicken until it becomes crispy and flaky. This process can take 15-20 minutes. Be patient and keep stirring to prevent burning and ensure even crisping. The chicken should be dry, toasty, and golden brown.
⏱️ 20 min - 5
Serve: Remove the Chicken Adobo Flakes from the heat. Serve immediately alongside a mound of freshly cooked white rice. Garnish with fresh sliced cucumbers, sliced tomatoes, and chopped green onions.
⏱️ 5 min