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.
• 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.
• 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.
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.