About the Recipe
After my trip to the Philippines, I felt inspired to re-make a recipe that I enjoyed many times: the famous chicken adobo. Its tasty yet simple flavors took me by surprise, and I was eager to recreate it in the kitchen with an added boost of fiber for even more health benefits. This lighter version features tender chicken marinated in soy, garlic, and vinegar, served with fragrant garlic rice and a fresh mango cucumber salad for a vibrant, balanced meal.
Ingredients
500g Chicken breast or Thigh
4 Garlic cloves
5 tablespoons Light Soy Sauce
1 tablespoon Sugar
1 tablespoon Olive oil
1 tablespoon White Vinegar
1 Fresh Chilli
1 inch piece Fresh Ginger
1 full cup of uncooked White rice (or enough for 4 portions) 2 Ripe Mangoes
1 large Cucumber
1 Lime / 2 tablespoons Sweet Relish
Chilli sauce or sambal
Preparation
Marinate the Chicken: Combine minced garlic, ginger, fresh chili, light soy sauce, white vinegar, and a pinch of sugar in a bowl. Add 500g of chicken breast or thigh, mix well, and let it marinate for 20 minutes to 24 hours (up to you!).
Cook the Rice: Add 1 cup of uncooked white rice to a rice cooker along with a few whole cloves of garlic. Cook as per the rice cooker instructions.
Cook the Chicken: Heat a drizzle of olive oil in a pan. Chop the marinated chicken into bite-sized pieces and fry until golden and cooked through.
Prepare the Salad: Peel and chop a ripe mango into cubes. Use a vegetable peeler to create cucumber ribbons. Mix the mango and cucumber in a bowl with freshly squeezed lime juice and a teaspoon of sweet relish.
Serve: Divide the rice, chicken, and mango cucumber salad into bowls or meal prep containers. Add a drizzle of chili sauce or sambal for extra heat, if desired.