Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar sauce cooked slowly over low heat. When University of Miami author and creative writing professor Evelina Galang asked me “Why aren’t there more Filipino restaurants,” I decided to create this quick dinner. This shortened version has the flavors without the hours.
The chicken is cooked in the sauce, removed and sauteed a few minutes.
This meal contains 553 calories per serving with 29 percent of calories from fat.
HELPFUL HINTS
o Use a small saucepan so the sauce will cover the chicken.
o Saute the chicken on a low flame so that it browns and does not burn.
Filipino Chicken Adobo
Makes 2 servings
3/4 pound boneless, skinless chicken legs
1/2 cup sliced onion
2 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 teaspoons olive oil
Add chicken, onion, vinegar, soy sauce, honey and garlic to a small saucepan. Bring to a simmer, do not boil, and cook covered 10 minutes. Turn chicken over and cook covered another 5 minutes. Meanwhile make the microwaved rice. Remove chicken from the saucepan. Raise heat to high and reduce the sauce. Meanwhile pat chicken dry. Heat olive oil over medium-low heat in a nonstick skillet and add chicken. Brown on one side 1 minute, brown on second side 1 minute. Divide between two dinner plates and serve sauce on top.
Per serving: 339 calories (31 percent from fat), 11.6 g fat (2.5 g saturated, 5.8 g monounsaturated), 162 mg cholesterol, 35.5 g protein, 22.9 g carbohydrates, 0.8 g fiber, 678 mg sodium.