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Introduction
Chicken Adobo, often considered the unofficial national dish of the Philippines, has a rich history dating back to the pre-colonial era. Originally a method of preserving meat using vinegar and salt, the dish evolved with the introduction of soy sauce by Chinese traders. Our healthy adaptation honors this culinary heritage while catering to modern nutritional needs. By using lean cuts of chicken and reducing sodium content, we've created a version that allows health-conscious food lovers to enjoy this iconic dish without compromise. Whether you're familiar with Filipino cuisine or trying it for the first time, this Lightened-Up Chicken Adobo offers a delicious gateway into the vibrant world of Filipino flavors.
Ingredients
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup white vinegar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1/2 teaspoon brown sugar
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 small yellow onion, thinly sliced
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 cups cooked brown rice, for serving (optional)
Step 1:
In a mixing bowl, combine white vinegar, low-sodium soy sauce, olive oil, minced garlic, black peppercorns, bay leaves, brown sugar, and red pepper flakes (if using). Mix well to create the marinade.
Step 2:
Place chicken cubes in the slow cooker and pour the marinade over them. Add sliced onions and chicken broth. Stir to ensure chicken is well-coated.
Step 3:
Cover and cook on low heat for 4 hours, or until chicken is tender and cooked through.
Step 4:
Once done, remove bay leaves and discard. Taste and adjust seasoning if needed.
Step 5:
Serve hot over brown rice (if using) and garnish with chopped cilantro.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop in a covered pot over low heat for about 1 hour, or until the chicken is tender.
Q: Is this recipe spicy?
A: The recipe is mildly flavored. Add more red pepper flakes if you prefer it spicier.
Q: Can I freeze this dish?
A: Yes, it freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a gluten-free version, use tamari instead of soy sauce.
• Apple cider vinegar can be substituted for white vinegar for a slightly sweeter flavor.
• Chicken thighs can be used instead of breast for a richer flavor, but will increase the calorie and fat content.
• Adjust the amount of red pepper flakes to your preferred level of spiciness.
• This recipe contains soy, which is a common allergen.
Serve hot over brown rice, spooning sauce over the chicken. Garnish with fresh cilantro.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Prepare the marinade and cut the chicken the night before to save time on cooking day.
- Don't overcook the chicken to keep it tender and juicy.
- For a thicker sauce, remove the chicken once cooked and simmer the sauce on high for 10-15 minutes to reduce.
- Taste the sauce before serving and adjust the vinegar or soy sauce if needed for balance.
For a coconut version, replace half the chicken broth with light coconut milk. For a vegetarian option, substitute the chicken with firm tofu or tempeh.
Pair with a light, crisp white wine like Pinot Grigio or a cold lager beer. A side of steamed bok choy or broccoli complements the dish well.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
Contains soy. May contain traces of wheat if using regular soy sauce. Free from dairy, eggs, nuts, and shellfish.
