Who among you figures out what to cook after putting all the grocery in the fridge and pantry? I'm going to imagine hands up in the air, just to make myself feel better!
It just happens doesn't it? Maybe you did the shop after a busy work day and just threw in the cart what affordable fresh meat and produce you saw at the supermarket. No meal plans, just the random, "oh, that looks good, I'm sure I can make something out of it". After all, isn't that what our mothers and grandmothers used to do? Pop at the market in the morning, foraged in the backyard garden, and figured out what to make based on what was available? There are apps out there for this, I'm sure, I've just not gotten around to downloading any. I really should do that after I finish this post.
Anyhow, that's how I came to this recipe. It was nearing the weekend, we needed a food shop and we had chicken thighs in the fridge, nothing much else. We just had adobo a couple of meals before, so I needed to change it up, even by just a tad.
The original recipe was written for a slow cooker, but I didn't have any - not the slow cooker nor the time to slow cook. So I put all the ingredients in the pressure cooker, miscalculated the time and nearly burnt our dinner that first time. Nearly. Thank God this renders a lot of liquid, something to keep in mind when choosing a saucepan to cook this in.
The kids loved it, we have this regularly now, at least once a week. It's very easy: one pan, one main ingredient and everything else in the (short) ingredient list you will surely have in your pantry. The caveat is it is very similar to adobo, just more kid-friendly, if that's even possible. You can totally up the garlic, if you want some more punch to the dish, or reduce the honey if you're cooking for grown-ups.
This makes for great baon: salty-sweet, with nothing in it that will spoil easily, and great with rice and fruit. It also lends well to being frozen; we occasionally make a big batch on a Sunday and freeze it for a quick dinner or lunch during the week. As with anything, don't freeze the whole batch together. Portion enough for one meal into a tub or freezer bag so you don't have to thaw the whole thing and re-freeze the remainder (not a safe food move!).
Printable recipe at the bottom; if you make this and like it, please share with me using the hashtag #pinayworkingmom. Enjoy!
- Preparation Time 5 minutes
- Cooking time 7-15 minutes
- Difficulty Easy
- Yield 4-6 servings
- 6 pieces chicken, thigh part
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 4 tablespoons honey
- 1/2 teaspoon vinegar
- 4 cloves garlic, minced
- 1/2 teaspoon dried basil
- Put everything in an adequately-sized saucepan.
- Cover and cook over medium heat for 15 minutes. (Most mornings, we use a pressure cooker and cook for 7 minutes after it starts whistling.)
- With a slotted spoon, take the chicken pieces out and into a bowl. Drain off the rendered fat and pour the remaining sauce on the chicken.
- Serve topped with garlic bits, if desired.
- Removing the skins off the chicken pieces will help to reduce the rendered fat in this dish.
- If you don't have tomato sauce handy, use ketchup; omit vinegar and reduce the amount of honey.
- This freezes well, a great make-ahead dinner for the busy work week.
- Makes a great baon for kids, pack with rice and fruit slices.