Chicken Adobo and Mango Citrus Salad Flatbreads

Spencer Lengsfield
by Spencer Lengsfield
4 Servings
40 min

Filipino chicken adobo is very common in our house, but we normally eat it the traditional way just over rice so I wanted to try something a bit different. The chicken is poached in the adobo liquid (a delicious combination of vinegar, soy sauce, garlic, peppercorns, bay leaves, and dried chillies) before being finished under the grill. I served this on some flatbreads with a mango, red cabbage, jalapeno, and red onion salad with an orange and lime vinaigrette. The mango and orange add some nice sweetness to contrast the salty sour adobo, and the cabbage adds some nice texture. A nice alternative to the classic way to enjoy adobo!

Chicken Adobo and Mango Citrus Salad Flatbreads
Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For the chicken
  • 1 kg Bone-in chicken thighs
  • 150 ml Soy sauce
  • 200 ml Cider vinegar
  • 400 ml Water
  • 4 Bay leaves
  • 2 Dried chillies (optional)
  • 6 Garlic cloves
  • A handful of peppercorns
For the salad
  • ¼ Red cabbage
  • 1 Ripe mango
  • 2 Scallions
  • ½ Red onion, thinly sliced
  • 1 Jalapeno, finely chopped
  • Handful of cilantro, finely chopped
  • ½ Orange, juiced
  • 2 Limes, juiced
  • 25 ml Olive oil
  • Salt and pepper
To serve
  • 8 Flatbreads
  • Scallions, sliced
  • Lime wedges

In a large wide pan, add your soy sauce, cider vinegar, water, bay leaves, peppercorns, garlic, and chillies. Bring the liquid to a boil, then add your chicken, skin side down, and reduce to a simmer.
Leave the chicken to cook for 10 minutes before flipping and cooking for an additional 10 minutes. The chicken should be a light brown colour by the end. You can also do this ahead of time and finish it in the oven later, so this is a great dish for a crowd.
Meanwhile, prepare the salad. Thinly slice your red cabbage, red onion, and scallions, and finely chop your jalapeno and your cilantro.
Add to a bowl, and shave your mango using a vegetable peeler. Preheat your oven grill.
Whisk together your orange juice, lime juice, olive oil, salt, and pepper. Set aside until ready to serve - if you dress the salad too early the cabbage will bleed its colour.
Once your chicken has been poached, remove from the liquid and place on a baking tray. Place under the grill for a few minutes, until the chicken has a nice char on top.
While the chicken is under the grill, turn the heat up to high and allow the adobo sauce to reduce slightly. You don't want it to reduce too much or it'll be too intense.
Once the chicken is ready, slice off the bone into large chunks and pile it into your flatbreads. Dress and toss your salad, then add a good helping of that too. Drizzle over some of your adobo sauce. Top with some more scallions and serve with some lime wedges. Enjoy!
Spencer Lengsfield
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