Chicken Adobo is a Filipino dish that has many variations. It’s an easy recipe to learn and make when you’re limited for time. Pinakbet (or vegetable stew) is another family favourite. It is full of nutrients from all the vegetables and it can be a dish all on it’s own. The combination of adobo, pinakbet, and rice creates a well balanced meal.
Chicken Adobo
Ingredients
1 lb. chicken thighs (or combination with chicken legs)
1/2 cup soy sauce
1 cup vinegar
1 head garlic (peeled, smashed)
3-4 bay leaves
1 tsp Black peppercorn
1/2 Tbsp olive oil
+ whole grain of choice (I choose brown rice prepared in rice cooker)
Steps
Kitchen utensils needed: bowl (medium size), container with lid, measuring cup (liquid), measuring spoons, large frying pan, paper towel pieces.
Prepare chicken to be marinated. Remove skin from the chicken (optional) and pat chicken down with paper towel to dry (not optional) and place in the container.
In a medium sized bowl, add soy sauce, vinegar, garlic, bay leaves and black peppercorn.
Pour marinate over the chicken in the container and marinate for a few hours in the fridge.On the stovetop, heat oil in the frying pan on medium-high heat. Once hot enough, place marinated chicken (skin down, if still on) in one layer.
Pour marinate overtop of the chicken and cook for 15-20 minutes (covered). Flip chicken pieces and cook for an additional 5-10 minutes.Turn stovetop off, remove frying pan from heat and serve chicken adobo.
For a balanced meal, 1/4 plate chicken adobo can be added to 1/4 plate of brown rice, 1/2 plate of pinakbet - vegetable stew (recipe below).
Pinakbet (Vegetable Stew)
Ingredients
1 acorn squash (peeled)
2 cups green beans (or 1 small package or 300 g)
1 bitter melon
1 cup okra (or 1/2 small package or 150 g)
4-5 cigarillas (winged beans)
1 eggplant
1 onion
2 cloves garlic
1 Tbsp ginger (skin removed)
2 Tbsp olive oil
Optional: protein source (1/24 package or 100 g mini shrimp)
Steps
Kitchen utensils needed: cutting board, knife, 5-6 bowls (or containers to separate cut veggies), measuring spoons, large wok, 2 wooden spoons (or stirring spoons).
Cut all vegetables into bite-sized pieces and separate into bowls or containers.
On the stovetop, heat oil in the large wok on medium-high heat.
Add onion, stir for 2-3 minutes (translucent, not brown).
Add garlic and ginger, combine.
Add squash, combine and stir for 3-4 minutes.
Add eggplant and green beans, combine.
Add cigarillas (winged beans), bitter melon and okra, combine and mix well.
Optional: add mini shrimp and combine.Turn stovetop off, remove from heat and serve with your choice of whole grain.
For a balanced meal, 1/2 plate of pinakbet can be added to 1/4 plate of brown rice, 1/2 plate of chicken adobo.
