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The simple addition of spinach boosts the nutritional value of your adobo, introducing the goodness of Vitamin C and iron. Spinach is also rich in fiber, which keeps you fuller for longer and aids your body in better digestion. If accessibility is an issue, you can switch the spinach for other leafy greens—kale, for instance, would be a great substitute. Just be sure to choose veggies with a more-or-less neutral taste to keep the adobo flavor profile intact. One small but important thing to remember: never cover your adobo while it’s cooking. You want to keep the pan open to allow the vinegar to evaporate properly. If it doesn’t, you may end up with too much acid in both the flavor and fragrance of your adobo. As with most dishes in Filipino cuisine, we love a little sourness, as long as it’s just right. And when you master how to cook chicken adobo, whether it’s your momma's recipe or this healthy version, you’re mastering that balancing act, too.

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