Description

A balanced and flavorful twist on the iconic Chicken Adobo, this recipe pairs tender, marinated chicken with fluffy quinoa for a high-protein, moderate-carb meal. Perfect for fitness enthusiasts, families, and anyone craving healthy Filipino comfort food.

Ingredients

• 500g skinless chicken thighs or breast (cut into bite-sized pieces)
• 3 tbsp coconut aminos (or low-sodium soy sauce)
• 3 tbsp white vinegar
• 1 tbsp olive oil
• 1 Medium onion (chopped)
• 4 Cloves garlic (minced)
• 2 pc bay leaves
• 1 tsp whole peppercorns
• 1/4 cup water or homemade chicken stock
• 1 tsp coconut sugar (optional for balance)
• 1 cup quinoa (rinsed)
• 2 cups water or homemade chicken stock (unsalted)
• 1 tsp olive oil
• Pinch of sea salt

Directions

1. 1
   Prepare the Chicken Adobo: In a bowl, marinate the chicken with coconut aminos, vinegar, and minced garlic for 30 minutes (or overnight for enhanced flavor).
2. 2
   Heat olive oil in a skillet over medium heat. Sauté the onion until soft and fragrant.
3. 3
   Add the marinated chicken (reserve marinade) and cook until lightly browned on all sides.
4. 4
   Pour in the reserved marinade, water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Add coconut sugar if desired for balance.
5. 5
   Cook the Quinoa: Rinse quinoa under cold water to remove bitterness
6. 6
   In a saucepan, bring water or chicken stock to a boil. Add quinoa, olive oil, and a pinch of salt.
7. 7
   Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork.
8. 8
   Assemble the Bowl: Divide cooked quinoa into bowls.
9. 9
   Top with a portion of chicken adobo, ensuring some of the sauce is drizzled over the quinoa.
10. 10
    Garnish with green onions, cilantro, or a hard-boiled egg for added nutrients and flavor.