Description
Savory adobo chicken meatballs showcase Filipino culinary traditions with bold, tangy flavors. Rich garlic, vinegar, and soy sauce create a memorable dish that connects diners to Philippines’ authentic street food experience.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground chicken (90% lean or leaner)
- 1/2 cup (75 grams) panko breadcrumbs
- 1 cup (240 milliliters) chicken broth
- 1/2 cup (120 milliliters) coconut milk
- 4 large carrots, sliced into 1/4-inch thick rounds
- 1 medium yellow onion, sliced
Binding and Seasoning Ingredients:
- 1 large egg
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup (60 milliliters) soy sauce
- 2 1/2 tablespoons distilled white vinegar
- 2 teaspoons brown sugar
- 4 garlic cloves, thinly sliced
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 green onion, sliced, for serving
Instructions
- Combine ground chicken, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper in a medium bowl, mixing thoroughly to create a uniform meatball mixture.
- Whisk chicken broth, coconut milk, soy sauce, vinegar, brown sugar, and black pepper in a liquid measuring cup to prepare the adobo sauce.
- Heat vegetable oil in a large braising pan over medium heat, then shape the meat mixture into uniform balls and gently place them into the hot pan.
- Cook meatballs for approximately 2 minutes per side until they develop a golden-brown exterior and become opaque throughout.
- Move meatballs to one side of the pan and add sliced garlic to the other side, sautéing for 1 minute to release aromatic flavors.
- Incorporate sliced onions, carrots, and bay leaf around the meatballs, distributing them evenly in the pan.
- Pour the prepared adobo sauce over the meatballs and vegetables, then cover and simmer on medium-low heat for 15 minutes.
- Uncover the pan, raise heat to medium-high, and allow the sauce to reduce and thicken for 5-7 minutes, stirring periodically to prevent sticking.
- Sprinkle sliced green onions over the dish and serve immediately alongside rice or cauliflower rice.
Notes
- Ensure meat mixture isn’t overmixed to keep meatballs tender and light, gently combining ingredients prevents tough texture.
- Use a small cookie scoop for uniform meatball sizes, promoting even cooking and professional presentation.
- Consider using low-sodium soy sauce to control salt levels, allowing more flexibility in seasoning the final dish.
- For gluten-free adaptation, swap breadcrumbs with almond flour or gluten-free panko, maintaining meatball structure and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 388
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg