As the Philippines’ national dish, chicken adobo has many variations. A few simple ingredients and some fresh organic chicken make a savory, memorable meal. Boneless thighs cost half as much as breasts and are very tender. (To save even more, buy whole chickens and use all the parts in various recipes, including stock.)
1/4 cup apple cider vinegar
1/2 cup water
1/4 cup low-sodium soy sauce
4 cloves garlic, crushed
1 tablespoon honey
1 teaspoon ground cumin
6 to 8 boneless organic chicken thighs, skin removed
2 cups brown rice, quinoa or other whole grain, cooked
1. Stir together vinegar, water, soy sauce, garlic, honey and cumin in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag. Turn bag to coat thoroughly. Marinate chicken in refrigerator, turning occasionally, for at least an hour and as long as overnight.
2. Preheat oven to 400 degrees. Arrange chicken in a 13-by-9-inch baking pan and pour marinade over it. Bake until cooked through, 25 to 30 minutes.
3. Transfer chicken to a broiler pan. Pour marinade into a small saucepan and skim off fat. Preheat broiler.
4. Broil chicken about 4 inches from heat until golden and crisp, 2 to 3 minutes. Meanwhile, bring marinade to a boil and reduce by half. Serve chicken with sauce over brown rice, quinoa or another whole grain.
For more recipes, read the original article, “Savor Flavor and Save Money.”