Cook with Jennie: Chicken adobo

Jennie Jordan, Engagement Manager

​Cooking has been a major part of my life since I was a small human. My mom loved creating meals for me and my older brother that were healthy, diverse, delicious and full of love. From a young age, she had me in the kitchen helping and learning, growing my love of cooking which I've held onto as I grew up and passed through the different phases of adulthood. She sometimes shares stories of how we were tight on money in my early childhood and how being on WIC gave a little help along with her being creative with the food budget.

David, Myrna and Jennie from 2000.

For a while, I was on WIC and SNAP while to help support me and my small human. This story paralleled my mother’s when I would get from the grocery store and cook with my kiddo. To optimize what I got for my family, I made sure to start my list with items from WIC, then on to necessities for breakfast, lunch, dinner and kid snacks and tried to save using my debit card for cleaning products, diapers, wipes, toilet paper and other things SNAP does not cover. Even after all that planning, I needed to be savvy with cooking on a strict budget like my mother.
 
One of the favorite meals I would make is my favorite from childhood, Chicken Adobo. It’s savory, sweet and a little acidic depending on how much vinegar you want to add. Though optional, the best way to eat this is over jasmine rice with sliced green onions. 

For a PDF of the recipe, CLICK HERE.​