I’ve mentioned this in recent posts, but this warrants repeating. Sometimes I try to find lighter versions of certain recipes for this challenge so that I’m not overwhelmed with heavy dishes more than once a week. It’s a constant struggle for someone who loves to cook, tries to be as “authentic” as can be with these recipes, but also feels the challenges of being a woman in her 40s more acutely each year.
This week I decided to try a healthier version of a Chicken Adobo dish. I’ve had some great Adobo before from someone whose family was Filipino, and I’ve also had it out at restaurants. I know what it’s supposed to be like and while the flavors of what I made were pretty close, it lacked the sticky, spicy/sweet combo that made me want to make this dish in the first place. Was it healthy? Absolutely. This recipe used minimal oil and I used boneless, skinless chicken thighs. On the side we did brown rice and steamed green beans. Matt loved it and while it wasn’t exactly what I envisioned, it was a good Sunday night meal.
Recipe here: (note the beautiful stickiness of the picture…but the result was far from it)
Overall Level of Effort: 1
Skill Level: Beginner
Would Make It Again? No
Additional Notes: This was a very straightforward recipe and something that did not require any rare ingredients or even a trip to a specialty food store. If you want an accessible, healthy weeknight meal that might be a little different than what you normally make, this would be a great dish to try.