I love Chicken Adobo, the classic Filipino dish, but it can take hours of marinating and braising to prepare. In a pinch, my quick adobo sauce delivers the tart and savory flavors I crave. Not a cilantro fan? Top with thinly sliced scallions instead.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes

Serves: 2

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp. freshly cracked black pepper
  • ½ tsp. brown sugar
  • 1 Tbs. rice vinegar
  • 1½ Tbs. reduced-sodium soy sauce
  • 1/3 cup unsweetened light coconut milk
  • 1½ cups shredded cooked chicken breast
  • a few sprigs cilantro (optional)

Instructions

  1. In a medium pan over medium heat, heat the oil until shimmering. Sauté the garlic, bay leaves, and pepper until fragrant, about 1 minute.
  2. Add the sugar, vinegar, soy sauce, and coconut milk. Simmer until slightly thickened, 2–3 minutes.
  3. Toss the chicken in the sauce and remove and discard the bay leaves. Top with the cilantro.

Nutrition Information

Per serving (¾ cup):

  • Calories: 280
  • Total fat: 13 g
  • Sat fat: 4 g
  • Carbs: 5 g
  • Fiber: 0 g
  • Total sugar: 1 g
  • Added sugar: 1 g
  • Protein: 33 g
  • Sodium: 500 mg
Healthy Cook's Kitchen Chicken

Booklet

The Healthy Cook’s Kitchen: Chicken

Looking to expand your chicken repertoire? Are you in for a treat! The latest collection from The Healthy Cook, Kate Sherwood, takes you around the world with chicken recipes that evoke the flavors of Morocco, India, Lebanon, Mexico, and more. No passport necessary.

Order now