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.
SERVINGS: 4
SERVING SIZE: 1 cup (110 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes
Ingredients
- 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
Instructions
- 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
Gabbie Ricky, MS, RDN, CSO, LD, is a dietitian based in Dallas, Texas. She provides 1:1 nutrition coaching to help clients achieve their health and fitness goals without restrictive diets. Gabbie is also an active member of the Academy and is a co-editor for the Oncology Nutrition DPG's peer-reviewed newsletter. Follow her at PositvelyHungryRD.com, on Instagram and on Twitter.