Friday, January 3, 2014

Frugal Foodie Friday - Adobo Chicken

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

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

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.

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David said...

Mary, This looks great to me! Simple with lots of flavor. We tried adobo spices on some breaded porkchops tonight and it worked out very well indeend... Take Care, Big Daddy Dave

What's Baking?? said...

Wish you a happy new year and a great 2014!

Food, Fun and Life in the Charente said...

Happy frugal Friday :-) Diane

Beverly said...

Indeed it does sound easy and tasty, too. I have all the ingredients, and it will be perfect for tonight.

Jenn S said...

Looks and sounds extremely tasty!! And I love how simple it is!

From the Kitchen said...

I've just printed this out--not because I'm pressed for time or money but because I have all the ingredients
(thighs in the freezer) and am snowed in--really snowed in!


Lori E said...

I learned something here. I expected there to be hot peppers in adobo sauce. I didn't know it was simply a soy based sauce.
Mouthwatering photo for sure and your suggestion to use it on potatoes sounds delicious.

Barbara F. said...

Happy New Year, Mary! This dish sounds delicious and one I would like to try. Soon as I dig my way out of the snowstorm! xo

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