Monday, March 7, 2011

Weekday dinner: chicken pseudo-Adobo

The two options originally proposed for dinner two Saturdays ago were salmon beurre rouge and chicken Adobo.  We chose the salmon, and I'm glad we did, but it meant that the chicken idea was floating around in the back of my mind and started poking me while I decided what to make for dinner last Tuesday night.

This recipe provided some ingredient guidelines, though I also decided to add coconut milk.  I had one sizeable, boneless, skinless chicken breast from Trader Joe's, which I cut into two-bite-sized pieces and briefly marinated in a mixture of coconut milk, soy sauce and white vinegar (less than 0.5-cup of each), and freshly ground black pepper.  After sauteing some minced garlic, I poured the chicken and marinade into the pan, let simmer until the chicken was cooked through but tender, then removed the chicken and let the sauce reduce a while longer.

Without the coconut milk, I think the sauce would have been too tangy, but maybe that's the way it's supposed to be.  To accompany was white rice and some stir-fried broccoli with slivered almonds (yes, I've been on a slivered-almonds-at-every-meal kick).