Yellow Chicken Adobo - PCOS-Friendly Recipe

Dinner

This Yellow Chicken Adobo is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred c

Ingredients

10 dried bay leaves
2 tablespoons black peppercorns
2 tablespoons ground turmeric
1/4 cup unsweetened shredded coconut
1/2 head of cauliflower, broken into small florets
1/4 kabocha squash, cut into 1-inch pieces (about 2 cups)
3 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
1 small white onion, chopped
2 medium shallots, chopped
6 large garlic cloves, chopped
1 (3-inch) piece ginger, peeled, finely grated
1 teaspoon crushed red pepper flakes
2 (13.5-ounce) cans unsweetened coconut milk
1 cup sugarcane vinegar or distilled white vinegar, divided
4 chicken legs, drumsticks and thighs, separated
3 tablespoons (or more) honey
Unsalted, roasted pumpkin seeds (pepitas), thinly sliced Fresno chiles, and sliced scallion (for serving)

Instructions

Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
Heat oven to 375 °F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30 –40 minutes.
Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8 –10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20 –30 minutes.
Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8 –10 minutes.
Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60 –80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Honey.

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Frequently Asked Questions

Is Yellow Chicken Adobo good for PCOS?

Yes, this Yellow Chicken Adobo recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dinner with PCOS?

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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