03/03/16 - Is dining out one of your principal pastimes? And is Palm Beach, Broward, Miami-Dade & Monroe counties within your hunting range? Well, Thursday’s Topical Currentsis LindaGassenheimer’s“Restaurant Roundabout." It’s a favorite call-in program for the South Florida gastronome, with in-the-know reviewers on hand for calls. Guests: Special wine correspondent Fred Tasker, Matt Meltzer, Miami editor of the ThrillistMedia Group, covering Broward County; Jen Karetnick, Miami Magazine restaurant critic; and Laine Doss, food editor for Miami New Times. Pick up a nice tip . . . and guide others to your dining finds. That’s Thursday at 1pm.
~~Dinner in Minutes~~
Filipino Adobo Chicken
Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar sauce cooked slowly over low heat. When University of Miami author and Creative Writing Professor, Evelina Galang asked me “Why aren’t there more Filipino restaurants,” I decided to create this quick dinner. This shortened version has the flavors without the hours. The chicken is cooked in the sauce, removed and sautéed a few minutes.
Fred Tasker’s wine suggestion: The chicken adobo is a little sweet, so an extra-fruity white viognier would be nice with it. (Tip on how to pronounce it: “Just say, viognier.””
FILIPINO CHICKEN ADOBO
3/4 pound boneless, skinless chicken legs
1/2 cup sliced onion
2 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 teaspoons olive oil
Add chicken, onion, vinegar, soy sauce, honey and garlic to a small saucepan. Bring to a simmer, do not boil, and cook covered 10 minutes. Turn chicken over and cook covered another 5 minutes. Meanwhile make the microwaved rice. Remove chicken from the saucepan. Raise heat to high and reduce the sauce. Meanwhile pat chicken dry. Heat olive oil over medium-low heat in a nonstick skillet and add chicken. Brown on one side 1 minute, brown on second side 1 minute. Divide between two dinner plates and serve sauce on top. Makes 2 servings.
MICROWAVE RICE WITH RED BELL PEPPER
1 package microwaveable brown rice to make 1 1/2-cups cooked rice
1/2 cup diced red bell pepper
2 scallions, sliced
2 teaspoons olive oil
Salt and freshly ground black pepper
Cook rice according to package instructions. Measure 1 1/2-cups and set aside the remaining rice for another dinner. Add the red bell pepper, scallions, olive oil, and salt and pepper to taste. Makes 2 servings.
Nutrition Information
FILIPINO CHICKEN ADOBO: Per serving: 339 calories (31 percent from fat), 11.6 g fat (2.5 g saturated, 5.8 g monounsaturated), 162 mg cholesterol, 35.5 g protein, 22.9 g carbohydrates, 0.8 g fiber, 678 mg sodium. MICROWAVE RICE WITH RED BELL PEPPER:Per serving: 214 calories (25 percent from fat), 5.9 g fat (0.9 g saturated, 3.8 g monounsaturated), no cholesterol, 4.3 g protein, 36.1 g carbohydrates, 3.5 g fiber, 11 mg sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound boneless, skinless chicken legs, 1 small bottle white vinegar, 1 small bottle low-sodium soy sauce, 1 bottle honey, 1 package microwaveable brown rice, 1 red bell pepper and 1 bunch scallions.
Staples: Olive oil, onion, minced garlic, salt and black peppercorns.
Helpful Hints
- Use a small saucepan so the sauce will cover the chicken.
- Saute the chicken on a low flame so that it browns and does not burn.
Countdown:
- Start the chicken.
- While chicken cooks, make the rice.
- When ready, sauté the chicken.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
