Hey Food Lovers!

I have a dish to share with you!

My husband is Filipino and over the last few years I’ve been treated to delicious meals from this beautiful culture courtesy of my mother-in-law and his family.

One of my all-time favourite dishes is Chicken Adobo. The mixture of sweet and sour flavouring with the chicken is mouth watering! But one of the warnings I received was the fat content was pretty high. You can even see this when the meal is stored in the refrigerator and the fat hardens up so I did my best to find a healthier alternative but to preserve the flavour.

I typically use organic chicken breast for this meal but for the ultimate in flavour, I used drumsticks for this recipe.

To lower the fat, I removed the skin and fat from the chicken.

When served with Basmati Rice, this dish becomes a complete meal. As an alternative I can also use brown rice.

With regards to the flavour I found marinating the chicken overnight was my favourite way to prepare this but, if you’re pressed on time, you actually don’t need to.

Dark meat chicken is really flavourful but I also like to mix it up with organic chicken breast prepared in my slow cooker.

Either way the flavour of adobo is unforgettable!

INGREDIENTS:

• 8 skinless organic chicken drumsticks, on the bone
• 1/3 cup low sodium soy sauce
• 1/3 cup apple cider vinegar
• 1 small head of garlic, crushed
• 6 ground peppercorns
• 4 bay leaves
• 1 jalapeño, chopped (optional)

DIRECTIONS:

1. Marinate the chicken in the apple cider vinegar, soy sauce, garlic, jalapeño and pepper over night (if pressed on time, 1-2 hours will do).
2. Place the chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover the dish and cook until the meat is tender for about about 45 minutes.
3. Remove the cover and cook for an additional 15 minutes until the sauce reduces.
4. Discard the bay leaves and serve with Basmati rice.

NUTRITION INFORMATION

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