Chicken Adobo on Green Beans and Mini Salad with Sesame Raspberry Vinaigrette

The second dish served during my birthday lunch was the easiest one to prepare.  Adobo we could prepare with our eyes closed.  And the sides?  Idiot proof.


1 This recipe was used to prepare the chicken adobo. The proportions were adjusted for 2.5 kg of chicken breast.

2 Store cooked adobo in a sealed container overnight for post cooking marination.

3 Lay out the chicken breast pieces on a baking tray. Pour half of the adobo sauce over the chicken.

4 Place baking tray on the top layer of the oven and bake at 200 deg C for 20-30 minutes. Baste the chicken with the sauce every so often to avoid drying out.

5 To the remaining sauce, add enough sugar  until there’s a balance of sweet, sour and salty.

6 In a small pot, reduce the sweetened adobo sauce until thick.

7 Blanch the green beans in boiling salted water.

8 Wash the lettuce and tear into smaller pieces.

9 Arrange the green beans and the lettuce on the plate.

10 Lay the baked chicken breast on top of the green beans.

11 Glaze the chicken breast with the adobo sauce reduction.

12 Drizzle the lettuce with the sesame raspberry vinaigrette and serve.

Sesame Raspberry Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/2 cup raspberry jam/preserve
  • 3 Tbsp sesame oil (depends on the aroma of the oil. when using clear cold-press sesame oil, 3-4 Tbsp will do. When using toasted sesame oil use less.)
  • salt and pepper to taste

Whip together until slightly emulsified.


Why use chicken breast? Because it means there will be no bones on the plates after. On a normal day, I wouldn’t mind the bones, but for my birthday, I would have found them unsightly.

Because chicken breast is the blandest part of the chicken, I doped the pot with a chicken leg to add fat into the sauce, and eventually to the breast.

Raspberry AHA! moment. Pardon my ignorance once again, but I never thought that raspberry jam would taste so good with meat. We had some leftover vinaigrette after we prepared all of the dishes, so David put it on the table just in case people still wanted some. He told me that it would taste great with the chicken. I was doubtful but was willing to give it a try.

I spread a small amount of the vinaigrette on a slice of chicken. When I put it into my mouth, the first thing I tasted was the meat and the rich adobo flavor. And then I was bombarded with the sweet and tangy taste brought on by the raspberry jam.  The stimulation was like being tickled, but not wanting the tickling to stop.

Now don’t you think that was a pretty easy entree to serve? Most of the work was done the day before.  Granted the simmering for adobo takes an hour to do but waiting is kinda effortless right?

All of the last minute prep work for the sides could be done as the chicken breasts are baking.  This already includes the start of the plating.

One caveat: Make sure there’s enough air circulation in the room when you prepare and serve this dish. The smell of garlic will emanate and will stick to anything. Anything might also include underwear. Just saying.

4 thoughts on “Chicken Adobo on Green Beans and Mini Salad with Sesame Raspberry Vinaigrette

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