So, here’s my take on a few things when it comes to cooking for me and my guy:
- If it’s tasty and different, it’s easier not to overindulge or to want something else after.
- Using healthier versions of ingredients helps. That’s why we had brown rice instead of white, reduced sodium soy sauce, and reduced sodium and sugar rice vinegar. Had we gone out to a restaurant, I’m willing to bet that nothing would have been lower in sodium. This recipe at home is likely better for you than most wing recipes out. Sometimes getting more fit is about making the better choice, rather than the perfect choice.
- Much love for the original recipe, which I do plan to cook for us someday soon, I did some edits to suit our situation. My guy loves wings (wingettes if you refer to HyVee packaging) and I had no time to think about where to get the chilies from when I went shopping for ingredients. And, coconut milk seemed a bit too exotic an addition for our basic palettes.
Melissa’s Chicken Adobo Minnesota Housewife Style
*adapted from a recipe in NYT Cooking, which I highly recommend getting a subscription to.
This is a meal that would be super perfect when feeling a bit under the weather or (as we had it) during the season’s transition from cold and snowy to cold and wet. All we want is some heat in Minnesota, right?
Ingredients (with estimated prices):
- 1.75 lbs. wingettes (I bought mine at Hy-Vee for less than $6.)
- 1/4 cup reduced sodium soy sauce ($3 for full bottle, about $0.60 for 1/4 cup)
- 12 garlic cloves peeled ($0.50)
- 1 1/2 cup reduced sodium and sugar rice vinegar ($3).
- 3 habeneros ($1)
- 3 bay leaves ($3.50 for a full jar)
- 1 1/2 tsp. freshly ground black pepper ($2 for grinder)
I would say that the wings plus marinade ingredients cost us @ $11.55 for 4 servings. Adding the Minute Maid Brown Rice might’ve been about $1. I served it with the rice, because we had it in the house and it made sense. Depending on the portions each person desires, this could be made for about $3 per person. Cooking Directions:
- Per the NYT’s combine all marinade ingredients in a large bowl or resealable plastic freezer bag. Then, add the chicken and turn to coat. Refrigerate for at least two hours or for as long as overnight.
- Put the chicken and marinade in a large lidded pot over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 15 minutes.
- Heat broiler. Mine was set for 575 degrees. Transfer chicken pieces to the roasting pan. Raise the heat under the pot to medium-high and reduce the sauce. I set my timer for 10 minutes and was very happy with the results. Remove bay leaves and habeneros.
- Baste chicken with sauce. No need to get fancy. I drizzled sauce onto the chicken using a spoon. Place under broiler for 5 minutes, or until they begin to caramelize. Remove, turn chicken, baste with more sauce and repeat for 5 more minutes. Return chicken to sauce and cook for 2 and a half minutes more. I kept my sauce simmering while broiling the chicken. Place on a platter and drizzle heavily with sauce. We put some of the extra sauce onto our rice. Mmmmm…
If you want to get fancy, chop up a scallion or two and put the green parts on top of the chicken.
With the rice and what I consumed, I’d say my dinner came in at about 500 calories, which is a little more than I’d like. Since I worked out for an hour and a half and was on my feet for a good portion of the day, I’m okay with that.