Filipino Chicken Adobo (Flavour Kapow!)

1. Chicken thighs - do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes).

The best way to achieve the closest result with chicken breast is to add 2 tbsp of any oil to the sauce, take the chicken out once cooked and reduce the sauce right down to become jammy, then smear it on the breast.

2. Soy sauce - use all purpose or light soy sauce. Do not use dark soy sauce - bottle will be labelled as such if it is. Dark soy is too intense for this sauce once reduced.

You probably won't need all the sauce because it is very strong in flavour. Save the leftovers and use it to make fried rice! It is perfect because it is so strong in flavour so a little bit goes a long way. I used it to make a fried rice with leftover Filipino Chicken Adobo and chopped Asian greens. No other flavourings required!

3. Nutrition per serving, chicken only and assumes all sauce consumed which is unlikely as it's quite strong. Reduce sodium by using low sodium soy.

Make a low calorie dinner plate with a side of Cauliflower Rice and Smashed Cucumbers - total 415 calories for dinner plate (first photo in post)