Crispy Adobo Chicken with Peanut Rice Noodles and Marinated Tomatoes

Adobo is one of my favorite flavors from the Philippines. I'm not sure if it's the distinct vinegary bite it has or its heartiness when its paired with rice. Nonetheless, it's a perfect weeknight dinner.

During my trip to the Philippines last month, I realized that our cuisine has been heavily "meat-focused." Every meal seems to be rice + meat over and over again.

So I decided to create a meal that showcases the delicious flavor of adobo, but pairing it alongside a crunchy rice noodle salad and a few portions of juicy tomatoes. To amp up the health factor, I made the chicken in our air-fryer. But you can always pan-fry. Again, this is not a traditional adobo recipe. If you would like to see my rendition of the traditional meal, please comment below!

I hope you try out this recipe yourself, as a quick weeknight dinner. You can also make the sides for a quick, healthy snack.

CRISPY ADOBO CHICKEN

-4-5 chicken thighs, deboned

-1/4 cup of low-sodium soy sauce

-3 table spoons of vinegar

-3 bay leafs

-1 teaspoon oregano

-1 teaspoon paprika

salt/pepper

SLIGHTLY SWEET GLAZE

-3 table spoons of low-sodium soy sauce

-1 1/2 table spoons of brown sugar

1) Place chicken in a shallow dish, season with salt, pepper, and spices.

2) Pour the rest of the ingredients over the chicken. Cover and marinate for 30 minuets to an hour.

3) Place chicken in air-fryer on 400 for 8-10 minuets. *if pan-frying, fry on medium heat with a generous amount of oil. Approximately 3-5 minuets per side.

4) Allow chicken to rest before eating.

Glaze: Reduce soy sauce and sugar in a small saucepan. Pour over chicken when shiny and thick.

PEANUT RICE NOODLES WITH STEAMED BOK CHOY

2 heads of bok choy

Rice noodles (sotanghon)

Peanut sesame dressing ( My favorite is Ichibanya's)

2 table spoons of toasted, crushed peanuts

Make rice noodles according to package. Once drained and cooled set aside.

1) Wash bok choy and slice into 1 inch pieces starting from bottom to stalk. Place into a two-level steamer. Cook for 5 to 7 minutes. Make sure they are still crunchy and slightly tender.

2) Toss bok choy with rice noodles, drizzle peanut sesame dressing. Top with crushed peanuts.