Our Chicken Adogbo is inspired by the famous Chicken Adobo, a delicious braised chicken dish from the Philippines.
This doggy version uses carob powder as the base of the sauce. It lends the perfect deep color and rich flavor to the dish. I tasted it, and it’s no joke yummy. I understand why the dogs went crazy for it.
A thick chicken bone broth made from stewed chicken feet is used to help thicken the sauce without any additional ingredients. See the tip below if you don’t have any chicken feet broth!
Chicken adobo will also often have boiled eggs in it— quail eggs make a great mini addition here for smaller dogs. If you can’t get your hands on quail eggs, regular chicken eggs work well too. Just be careful not to overfeed your pup. :)
Ingredients
2 skinless, boneless chicken thighs, chopped into small cubes
1/2 cup chicken bone broth (ideally a gelatinous broth made from chicken feet)*
1/2 tsp carob powder
Coconut oil
5-6 Quail eggs, boiled (do a 4 minute boil) and peeled
Serve with fresh rice and a side of steamed veggies
*Tip: if you don’t have a very gelatinous chicken broth on hand, combine regular plain chicken broth with a tsp of gelatin powder (plain gelatin of course) and use that for a stickier sauce.
Directions
If you’re serving rice, start your rice cooker ahead of time.
In a medium sized bowl, combine carob powder with a splash of the chicken broth until a thick sauce is formed.
Add the chopped chicken into the sauce, combine and marinate for a few minutes.
Grease a pan with a small amount of coconut oil (around 1/4 - 1/8 tsp). Begin cooking the chicken on medium - low heat.
Add in the rest of the chicken broth.
Add in the boiled quail eggs.
Simmer on low heat with the lid off for about 10 minutes, stirring regularly to prevent sticking or burning.
When the chicken is cooked and sauce has thickened, it’s done!
Cool before serving. Serve with a side of rice and your pup’s favorite steamed veggies.