On my current fitness journey, I am eating a heck of a lot of chicken. Sometimes, it feels like all day every day. So I've been on the hunt for new-ish recipes that can give my chicken dishes a different taste but still stay within the lines of my diet. As many either know, or can predict, prepping for a bikini competition entails a super strict diet. Which means these dishes can't be too high in additives like sugar and sodium, which is most tasty marinades and dressings. But! We always have options. Moral of the story, everything homemade is better. Instead of buying marinades and dressings to dress up my chicken, I've chosen to make them myself as a healthier alternative (and cheaper, might I add).
Chicken adobo is one of my favorite dishes, along with a few other Filipino classics. Overall I love Asian style cooking, and could probably live off of Chinese, Filipino, Thai and Vietnamese food. While I know most of these delicious babies don't fit in my meal plan, I do know some variations I can make work! This recipe is great over rice, and served with veggies. I chose brown rice, but sticky white rice is always tasty, too! For vegetables I chose broccoli, that soaks up some of that marinade! Check out my recipe of chicken adobo below.
1 package of chicken thighs (2lbs, no skin, no bone)
1/3 cup of water
1/3 cup of soy sauce
1/3 cup of white vinegar
3 bay leaves
6 cloves of garlic
1/2 tsp of black pepper
Add all of your ingredients into a bag with your chicken. Allow to marinate for minimum 20 minutes and as long as over night. Place crockpot on high and add chicken with marinade for 3 hours. Done!