Frugal Foodie Friday - Adobo Chicken

Thursday, January 2, 2014 Add Comment Edit

From the kitchen of One Perfect Bite...This dish should really be called Adobo-esque Chicken. In Philippine cuisine, adobo refers to a style of cooking in which meat or vegetables, such as potatoes or eggplant, are stewed in a mixture of soy sauce and vinegar. This recipe is adapted from one that appeared in Cooking Light magazine, but because I've substituted boneless chicken thighs for bone-in chicken, it cooks quickly and does not have the full robust flavor that is the hallmark of a true, stewed adobo chicken. It is, nonetheless, delicious, and I think those of you who are pressed for time or money, will really enjoy this simple Frugal Friday entree. Be sure not to overcook the chicken and vigilantly watch the sauce, thinning it with water if needed, to prevent the scorching that the honey in the recipe encourages. If funds are especially tight, substitute potatoes for the chicken and cook just until they are fork tender, but still hold their shape. This dish is a palate brightener and it is made even more appetizing when served with a small citrus salad. I do hope you'll give this recipe a try. It is nearly effortless to make and I think you will enjoy the chicken. Here is how it is made.

Adobo Chicken...from the kitchen of One Perfect Bite inspired by Cooking Light magazine

Ingredients:
1 tablespoon canola oil
2 cups coarsely chopped onion
2 teaspoons minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup white vinegar
1 to 2 tablespoons honey
1/2 teaspoon black pepper
1 bay leaf
8 boneless, skinless chicken thighs
4 cups hot cooked rice

Directions:
1) Heat oil in a large nonstick skillet over-medium high heat. Add onions to pan and saute for 5 minutes. Add garlic and saute until fragrant, about 1 minute longer.
2) Add soy sauce, water, vinegar, honey, pepper and bay leaf to pan. Bring to a boil, reduce heat to medium and cook, covered, for 10 minutes, stirring once or twice to prevent burning. Add chicken and cook, covered, for 20 minutes, stirring once or twice until chicken is done. Remove chicken to a warm platter. Rapidly boil sauce to thicken slightly. Spoon sauce over chicken and serve with rice. Yield: 4 servings.