Adobo is the most popular dish among Filipinos, whether they live in the Philippines or outside the country.  It is very easy to cook and very versatile.  The traditional adobo uses native chicken, or what is populary known in the United States as "free range" chicken.  This version uses boneless chicken breast and tarragon vinegar, instead of the traditional palm vinegar.  The soy sauce is also the low sodium version.


Ingredients:

2 boneless skinless chicken breasts pounded flat
2T olive oil
1/4c + 2T white tarragon vinegar
1/4c low sodium soy sauce
1t sugar or honey (optional)
1T heavy cream (optional)
salt and pepper to taste
4 garlic cloves (sliced)
1/2T crushed black pepper

Procedure:

• Season chicken breasts with salt and pepper. Brown in a skillet with olive oil in medium heat for 5 minutes per side. Remove from pan.
• Brown garlic slices, add vinegar. Cook until reduced by half. Add soy sauce, sugar & heavy cream. Simmer for 2 minutes.
• Add back the chicken breasts into the pan, sprinkle crushed black pepper on both sides of chicken breasts and cover with sauce for 1 minute.
• Serve with salad greens and rice.

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