Chicken and/or Tempeh Adobo

Ok I did not get great pics of this, but I have made it a few times! Based on a classic Filipino dish and modified for a meat free option. I mixed chicken and tempeh for ease of prep (since I live with a try carnivore), but you could easily do one or the other depending on your preference. 
You need:

Around 2.5 lbs protein source, I used 2 lbs chicken drumsticks and 8oz tempeh

6T soy sauce

5 cloves garlic, smashed

1/8 cup oil for browning the protein

1T sweetener (I used Xyla natural sweetener)

1/4c apple cider vinegar

2 bay leaves

1t peppercorn

1c water
Place the chicken/ tempeh in a large ziploc bag along with the soy sauce and garlic and marinate in the fridge for at around an hour; sometimes I do a mere 20minutes, still good!

Put a skillet on migh medium heat, add the oil and half of your protein. Brown on each side for about 3-4 minutes and set onto a plate while cooking the second half of your protein(s) of choice. Once the second batch is complete, put all ingredients (including protein) into an instantpot, crockpot, or pressure cooker. Under pressure it only needs 15min of cook time for everything to get tender and juicy. In a crock pot, I would put on high for a couple hours, since the chicken is partially cooked with the frying. Alternatively, you could do this on the stovetop and just simmer simmer until the textures are to your liking (potatoes being the longest to cook), of course ensuring the chicken is well cooked if you go with chicken (160F via meat thermometer). Much less risk with just tempeh 🙂  Either way, serve with rice and enjoy!

   
    
    
    
    
 

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