Filipino Chicken
Serves 2 (or 1 if you minimise / leave out the wild rice)
Prep 10 mins
Cook 25 mins
Quick, Super Easy, Minimal Ingredients
The soy, garlic and spring onions could imply this dish being of Asian origin. However my Filipino chicken is based on a sauce referred to as “Adobo” (literally meaning sauce or marinade), and has Hispanic heritage. It’s method of cooking is used widely in the Philippines and involves stewing poultry or meat in a sauce with vinegar. Trust the amount of vinegar here, you simmer it for 25 minutes so it does take away a lot of the vinegar’s acidity.
I have added red chilli into the mix as I fancied a meal with a kick tonight. If you’re not keen on chilli then leave it out- it’s just as good! The flavour of this dish is a wonderful meeting of sharp and mellow with a lovely garlic undertone running through it. For using such simple minimal ingredients, this really gives you back so much more than you put in!
I served mine with wild rice, tenderstem broccoli, sugar snap peas & asparagus.
APPLE CIDER VINEGAR- Only 3 calories per tablespoon, and array of health benefits. I actually take 1 ½ tablespoons of it with a tall glass of warm water every day to utilize it’s health properties. Apple cider vinegar has been found to lower blood sugar levels (great for diabetics), lower cholesterol levels, potentially reduce blood pressure, reduce the risk of heart disease, and some research has displayed promising results as to killing cancer cells and shrinking tumours (SOURCE: http://authoritynutrition.com/6-proven-health-benefits-of-apple-cider-vinegar/ )
Ingredients
2 chicken breasts, chopped
2 garlic cloves, finely chopped
2 spring onions, sliced on the diagonal
1 bay leaf
1 chilli, finely chopped (it’s really up to you how much you add or leave out, I hold some back for the final decoration of the dish when serving)
½ tsp salt
½ tsp pepper
½ tsp garlic granules
60ml apple cider vinegar
60ml light soy sauce
60ml water
Serve with 150g wild rice and 200g vegetables of your choice
Instructions
- Mix the chicken pieces in the dry spices.
- Fry the chicken in a wok with 1 tbsp oil on a medium heat until browned.
- Add the chilli and chopped garlic to the pan and cook for 1 minute.
- Add all the liquids along with the bay leaf, bring to the boil, and reduce to a fast simmer for 25 minutes.
- If you are cooking wild rice then put this on now as it takes 25 mins.
- Remove the bayleaf, and transfer the chicken with it’s sauce and serve with scattered spring onions and chilli.
