Chicken Adobo

I teach in an area with a very large Filipino community, and apparently this is the national dish of the Philippines. It was quite delicious, although I would like to find a way to adjust the salt a little. This recipe is based off of one from allrecipes.com.

1 Tlbs black sesame oil

1 chicken breast, cubed

1/4 onion, chopped

1 clove minced garlic

1/3 cup apple cider vinegar

1/3 cup low sodium tamari soy sauce

1/3 cup low sodium chicken broth

1 bay leaf

1/2 Tlbs cornstarch

Put the black sesame oil into a skillet and heat over medium heat. Saute the chicken breast until mostly done, then add the remainder of the ingredients and simmer over low heat for an hour, stirring occasionally. Serve over brown rice.

I don't use a lot of salt, in fact, I generally cut the salt out entirely from almost everything that I eat (high blood pressure runs on both sides of my family), so maybe that is the reason that this was so salty to me. I am not sure how to adjust that, since I don't think you could realistically cut any of the ingredients with salt in them and still have adobo sauce. The only thing you might be able to do is to use water in place of the chicken broth and replace the sesame oil with olive oil, although I am not sure how that would effect the saltiness. The cornstarch is optional, since apparently adobo sauce is supposed to be thin, but I wanted it to be a little thicker.

Rating 3.5/5

Why? The flavor is good, but the salt is a lot for my taste. Simmering this for an hour means the chicken is super tender, which I loved.