Chicken adobo, a popular dish from the Philippines, uses several pantry staples including soy sauce, apple cider vinegar, brown sugar and bay leaves — all cooked in one pot — resulting in a sweet and tangy flavor.
SERVING SIZE: 1 cup (110 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes
- 2 tablespoons (30 milliliters) vegetable oil
- 3 garlic cloves, minced
- 1 small yellow onion, sliced
- 7 bay leaves
- ½ teaspoon whole black peppercorns
- 15 ounces canned no-salt or low-salt chicken, chopped into bite-sized pieces
- 1 tablespoon brown sugar
- ¼ cup (60 milliliters) low-sodium soy sauce
- ¼ cup (60 milliliters) apple cider vinegar
- Heat oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute. Add sliced onions, bay leaves and whole peppercorns and sauté for 4 to 5 minutes, stirring occasionally, until onions are translucent.
- Transfer to a plate and cover with foil.
- Add canned chicken to the pan and warm for about 5 minutes, stirring occasionally. Once chicken is thoroughly heated and slightly browned, add the onion mixture back to the pan and stir.
- Sprinkle on brown sugar and stir to incorporate. Add soy sauce and apple cider vinegar. Stir well, then reduce heat to low and simmer for about 5 minutes.
Cooking note: Chicken adobo is traditionally served with steamed white rice. To make a sawsawan sauce for dipping or drizzling over rice, mix equal parts soy sauce and apple cider vinegar. Add crushed red pepper flakes for spiciness.
NUTRITION PER SERVING: 127 calories, 4g total fat, 0g saturated fat, 47mg cholesterol, 667mg sodium, 7g carbohydrate, 1g fiber, 3g sugar, 16g protein, NA potassium, NA phosphorus