HELPFUL HINTS
- Use a small saucepan so the sauce will cover the chicken.
- Saute the chicken on a low flame so that it browns and does not burn.
COUNTDOWN
- Start the chicken.
- While chicken cooks, make the rice.
- When ready, sauté the chicken.
Fred Tasker’s wine suggestion: The chicken adobo is a little sweet, so an extra-fruity white viognier would be nice with it.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s meal.
To buy: 3/4 pound boneless, skinless chicken legs, 1 bottle honey, 1 package microwaveable brown rice, 1 red bell pepper and 1 bunch scallions.
Staples: Olive oil, onion, minced garlic, soy sauce, white vinegar, salt and black peppercorns.
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 sautéed a few minutes.
This meal contains 553 calories per serving with 29 percent of calories from fat.
Filipino Chicken Adobo
Serves: 2
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 grams fat (2.5 grams saturated, 5.8 grams monounsaturated), 162 milligrams cholesterol, 35.5 grams protein, 22.9 grams carbohydrates, 0.8 grams fiber, 678 milligrams sodium.
Microwave Rice With Red Bell Pepper
Serves: 2
1 package microwaveable brown rice to make 1 ½-cups cooked rice
1/2 cup diced red bell pepper
2 scallions, sliced
2 teaspoons olive oil
Salt and freshly ground black pepper
Cook rice according to package instructions. Measure 1 1/2 cups and set aside the remaining rice for another dinner. Add the red bell pepper, scallions, olive oil, and salt and pepper to taste.
Per serving: 214 calories (25 percent from fat), 5.9 grams fat (0.9 grams saturated, 3.8 grams monounsaturated), no cholesterol, 4.3 grams protein, 36.1 grams carbohydrates, 3.5 grams fiber, 11 milligrams sodium.
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