Meal-Prep Monday: Chicken Adobo (Filipino Style)

Hi There!

The Filipino Chicken Adobo that I grew up with was a stew made with chicken, beef or pork that we placed on steamed rice.  The best part for me was mixing the stew liquid with my rice (at one point, I was convinced that I could live just off of that).

If you were to ask three different Filipinos how they make adobo, you will get three different answers.  Even if you were to go to the Philippines and asked three different people in the same village, you will get three different answers.   It’s kind of like mole with Mexicans – you ask three different people how they make their mole, you will get three different answers.

When I was (trying) to learn how to make this dish, my Mom would adjust amounts by taste – she never knew if it was 1 cup of this and 2 teaspoons of that.  At one point I did measure out everything, but can’t seem to find the recipe that I made out.  Even now, I season to taste (which probably doesn’t help my fellow readers much!)  Fear not, I found a recipe that was close to the ratios of the ingredients that I used (see below).  However, the way I was taught to make it was slightly different.

You will need:

Chicken drumsticks, thighs and/or wings (I used a package of 4 thighs and drumsticks each)

4 cloves Garlic

1 sliced or chopped onion

Whole Peppercorn

3 Bay Leaves

White or Apple Cider Vinegar (there is debate on which to use among Filipinos, I hear!)

Soy Sauce

Water

Sugar (brown or regular, again, up to debate)

Fresh ground salt/pepper to taste

Steamed Rice for Serving

Gathered all the ingredients first, of course

This dish can be made on a stove top, slow cooker or pressure cooker.  Today, I went old-school and made it on my stove top.

A lot of recipes will state to let the chicken sit in the soy sauce/vingar marinade for 1 to 3 hours.  However, this recipe seems so forgiving that, if you just put everything in the pot, it would still come out delicious!

In fact, that is what I did – I just threw everything in the pot, from the liquids (soy sauce, vinegar and water) in a 1:2:1 ratio (for example, 1 cup soy sauce, 2 cups vinegar, 1 cup water) into my stock pot.  Then added the garlic, onion, peppercorn and bay leaves.


Followed by the meat.


Allow to come to a boil, then cover and simmer for 30 to 45 minutes until cooked through.

Serve on top of freshly steamed rice, with vegetables of choice, such as steamed green beans or asparagus.

No, I didn’t eat the bay leaf…

Disclaimer: I sometimes forget the peppercorn when I make this.  However, because this dish is so forgiving (at least for me), it still tastes great with just the fresh ground pepper on top.

There you have it!  Have you made Filipino Adobo too?  What did you think of it?  Please leave your comments in the box below!

Until next time!

–Maeven

Recipe:

https://www.kawalingpinoy.com/chicken-adobo/

 

 

 

 

 

Meal Prep Monday: Grilling Edition

Now that grilling season is in full swing, it seems like anything would taste better grilled.  Not to mention that your house doesn’t smell like what you had been cooking afterwards.

This recipe is all about grilled chicken.  What makes it great is that,  by the way it’s marinated, the chicken is most and well flavored throughout (not just on the surface).

I started by gathering my ingredients:

  • 4 boneless, skinless chicken breasts 
  • 6 tablespoons extra virgin olive oil
  • large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon

I took the chicken breasts, placed them between wax paper and pounded them flat (you can use a mallet or the bottom of a pan).

Next, take a gallon sized plastic bag and place as the ingredients for the marinade inside.  Mix. Then place the chicken breasts in the bag, making sure that each side is coated well with the marinade.  Let the bag rest flat on a plate in the refrigerator for 4 to 8 hours.

Heat up your grill – the hotter it is, the nicer the grill marks on the chicken.  Heat each side for up to 2 to 3 minutes.

It smelled so delicious! Even my outdoor cats were curious to what I was doing.

Bubba was wondering what smelled so delicious!

Now you can enjoy the grilled chicken in salad,  or accompany it with grilled vegetables, or have it in a sandwich.

There you have it, I hope that you enjoy it too!

–Maeven

Recipe:

http://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

Meal Prep Monday: Teriyaki Lettuce Wraps

Sometimes you need a meal that you can enjoy warm or cold – teriyaki lettuce wraps  is one of those meals.

First, I took chicken breast and cut them into cubes that were about a half-inch to an inch big.  Then I placed them in a bowl and marinated them in Trader Joe’s Soyaki marinade overnight.

In the meantime, I had prepped some bean sprouts, sliced some cucumber, onions and mushrooms.
I also made some rice noodles as well.  Boil some water, add a little bit of salt, then the noodles.  They are cooked within a few minutes.

After the chicken was done marinating, I heated up a pan and added some canola oil.  I stir fried the chicken with sliced onion until done.


When finished, take some lettuce leaves (such as butter lettuce or romaine lettuce), place some rice noodles, followed by the chicken/onions, and top with veggies.  If desired, you can add some sauce, such as this:


It was easy, quick and healthy!  I hope that you will enjoy this as much as I have!

–Maeven

Recipes:

https://www.blueapron.com/recipes/korean-chicken-lettuce-wraps-with-pickled-daikon-radish

http://allrecipes.com/recipe/214722/pickled-daikon-radish-and-carrot/

http://www.food.com/recipe/korean-bean-sprouts-137030