Delicious & easy cannabis-infused chicken adobo. Fresh & simple ingredients produce an amazing flavor that you will not be able to resist. Pair with freshly cooked rice or bread & steamed broccoli or sautéed spinach or kale.

 

Origin of Chicken Adobo

 

Chicken adobo originates from the Phillippines. No one will argue with you if you say it is considered the national food. Whatever the occasion, whether a get-together with family or friends, adobo is always present. It is also a daily favorite of many households and popular as a packed lunch for students and working adults because it does not spoil easily.

 

The term adobo is derived from the Spanish word “adobar” which means marinade, sauce or seasoning. The Chinese traders who visited the country introduced soy sauce to the Filipinos. The adobo dish is characterized by braising the meat, seafood or vegetables in a mixture of vinegar, soy sauce, and seasonings.

 

Easy Cannabis-Infused Chicken Adobo

 

Variations of the Dish

 

Aside from chicken, you can make adobo from pork or a combination of both chicken and pork. You can also use seafood such as prawns, squid, tuna, salmon, mackerel and milkfish. String beans, tofu, and eggplants are common vegetables used in adobo.

 

Adding pineapple tidbits and the juice instead of vinegar gives you a more fruity taste. Use honey if you do not have brown sugar.  You can substitute the bay leaf with a cinnamon stick or powder. Other regions cook adobo with coconut milk: 1 cup water and 1 cup coconut milk give a rich, creamy and bold flavor. Some households add turmeric powder, oyster sauce or chili pepper.

 

 

Whatever your preference is, you can make your own variation to fit your taste buds. In fact, there is a whole other method to cook the dish, as a dry adobo. This is especially good for pork belly, chicken thighs, pork ribs, and fatty types fish. If you don’t want rice, you can fry up some sliced potato before the chicken then return the partially cooked potatoes to the mixture 5 minutes before the adobo is done.

 

Easy Cannabis-Infused Chicken Adobo

 

How To Make Cannabis-Infused Chicken Adobo

 

For this version of adobo, I used the legs or drumsticks. Use the bone-in chicken to make the dish tastier. You can use breast, however, it will not be as flavorful as the legs or thigh. You may choose to remove the skin, so the sauce will not be too oily.

 

The marinade is composed of grated ginger, garlic powder, and freshly ground black pepper so a lot of the flavor will be absorbed into the meat. I like to marinate the chicken drumsticks overnight which results in lots of flavor in every you take a bite. If overnight is not convenient, you can marinate the chicken for at least an hour.

 

My preferred method of infusing cannabis into the dish is by adding cannabis coconut oil to the sauce. To achieve the best chicken adobo, I simmered the chicken over medium-low heat and allow the sauce to thicken with a sticky consistency.

 

Easy Cannabis-Infused Chicken Adobo

 

If the sauce still tastes sour, it means the vinegar has not cooked long enough. I used the apple cider vinegar for my cannabis-infused chicken adobo. However, if you can find coconut vinegar, it pairs perfectly with the coconut oil. Natural vinegar imparts a distinct flavor which is not present if you use a chemically processed vinegar.

 

I like to serve the chicken adobo with aromatic rice or with a baguette and sautéed kale on the side. Give it a try, I guarantee, you will want to cook this easy cannabis-infused chicken adobo recipe again. Store any leftovers in a covered glass container, in the refrigerator. It will be good for several days. To keep it longer, put in the freezer.

 

YIELDS6 Serving
PREP TIME1 hr 30 minsCOOK TIME35 minsTOTAL TIME2 hrs 5 mins
Marinade
 2 lbs fresh chicken legs, thigh or combination
 1 tsp fresh ginger, grated
 2 tsp garlic powder
 2 tsp black pepper, freshly ground
 4 tbsp soy sauce
 2 tbsp coconut oil
Sauce
 4 tbsp canna-coconut oil
 1 ½ cups water
 1 dried bay leaf
 ½ tbsp whole peppercorn
 1 medium white onion, sliced
 4 cloves garlic, crushed
 4 tbsp coconut or apple cider vinegar
 ½ tbsp brown sugar
 1 tsp maple syrup
 1 tsp sea salt

1

In a large bowl, combine the soy sauce & ginger & dried spices. Marinade the chicken for at least 1 hour or overnight in the refrigerator.

2

Place the coconut oil in a pan over medium heat, about 300°F. When the oil is hot enough, cook the chicken on all sides for about 5 minutes or until brown.

3

Pour-in the remaining marinade & add water. Bring to a boil.

4

Add the dried bay leaf, whole peppercorn, garlic & onions. Simmer over medium-low heat for 20 to 30 minutes or until the chicken is tender.

5

Add the vinegar, sugar, maple syrup & salt. Stir & simmer for 10 minutes or until the vinegar is cooked (no more acidic taste).

6

Cook the sauce until it thickens or an oil formation is visible, stirring occasionally.

7

Remove from heat. Serve over a freshly cooked rice, with baguette or ciabatta & kale or broccoli.

 

Easy Cannabis-Infused Chicken Adobo

 

Author: My Edibles Chef

MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.

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