Dinner in Minutes

April 8, 2014

Dinner in Minutes: Filipino adobo chicken

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.

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.

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 Dinner in Minutes.

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.

Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.

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