Wednesday, May 8, 2013

The Making of Chicken Adobo

Filipino food, in general, is perhaps one of the most underrated, under-recognized type of cuisine that's out there. And so when I hear of someone - not Filipino - raving about Filipino food/ Filipino chicken adobo in particular, it surprises me. I mean, I absolutely love Filipino chicken adobo, it's probably my favorite dish ever. I grew up on it, I know it's good, so the surprise doesn't lie there. The surprise lies in the fact that a non-Filipino a. heard of chicken adobo and b. actually liked it.

However, during the past couple years, I've veered a bit away from Filipino cuisine due it not being that  healthy of an option for my diet. In my quest in eating healthier, I started to follow a few blogs to get into eating a good, yet healthy cuisine. One of my favorite blogs to follow is Hands down, probably one of the best healthy food blogs there is. I can testify that I've made about 10 dishes from this site, and 10 out of the 10 dishes have not only been healthy, but absolutely, amazingly, delicious.

Filtering through the website a couple of weeks ago, I found a recipe for Filipino Chicken adobo. I was ecstatic. A healthy option for a dish that I love? 

That day, I printed up the recipe and followed it precisely as directed, and before long, my house was fuming with the smell of chicken of adobo.

Simmering in the Pot. Ay na ko! 

I  plated it with some brown rice and served it to my husband.

I'm pretty sure he liked it because before long, that plate was clean and seconds were asked... and he brought it lunch the next few days.

It was that good. I can't wait to make it again.

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