Chicken Adobo

Keeping in line with my new healthier lifestyle, I have started to cook more meals from the Cook This Not That book that I own.  Many of you have probably heard of the "Eat This Not That" book which gives you healthier restaurant menu alternatives, Cook This Not That is the same concept except they provide healthier versions of menu items from popular restaurants for you to prepare at home.  I love the fact that it allows me to eat many of the things I loved eating before without taking in all the calories; the items in this book range from 200-400 calories.

Last night I prepared Chicken Adobo.  Adobo, a dish that is native to the Philippines, is created when vinegar and soy sauce is reduced to a thick syrup.  While you can add any protein, I used chicken since the recipe called for it.  Below is the recipe along with the calories per serving, enjoy!

Chicken Adobo

Ingredients

• 1/2 cup Rice Wine Vinegar
• 1/2 cup Low-Sodium Soy Sauce
• 4 Cloves Garlic, peeled & crushed
• 4 Bay Leaves
• 1 tsp coarsely ground Black Pepper
• 1lb skinless Chicken Thighs
• 2 cups prepared Brown Rice

Preparation

1. In a medium saucepan, combine all the ingredients.  Bring to a bare simmer, cover, cook doe 20-25 minutes, until chicken in very tender and cooked all the way through.
2. Remove the chicken from the pot and bring mixture to a vigorous boil.  Continue to boil for about 10 minutes, until the cooking liquid reduces by half and is thick enough to cling easily to the back of a spoon.
3. Return the chicken to the pot and heat through. Discard bay leaves.  Serve the chicken with the rice and the reduced sauce.

*Makes 4 serving

*230 cals/serving, 2g fat (.5 saturated), 880mg sodium

*Coat per serving: $1.46

*Compare to: PF Chang's chicken w/ Black Bean Sauce, 900 cal/serving, 48g fat (6g saturated), 5,550mg sodium