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 sauteed 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.

FILIPINO CHICKEN ADOBO

¾ pound boneless, skinless chicken legs

½ 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. Makes 2 servings.

Nutrition per serving: 339 calories (31 percent from fat), 11.6 g fat (2.5 g saturated, 5.8 g monounsaturated), 162 mg cholesterol, 35.5 g protein, 22.9 g carbohydrates, 0.8 g fiber, 678 mg sodium.

MICROWAVE RICE WITH RED BELL PEPPER

1 package microwaveable brown rice to make 1½ cups cooked rice

½ 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 1½ cups and set aside the remaining rice for another dinner. Add the red bell pepper, scallions, olive oil, and salt and pepper to taste. Makes 2 servings.

Nutrition Per serving: 214 calories (25 percent from fat), 5.9 g fat (0.9 g saturated, 3.8 g monounsaturated), no cholesterol, 4.3 g protein, 36.1 g carbohydrates, 3.5 g fiber, 11 mg sodium.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.