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    You are in: Home / Recipes / Best Chicken Adobo Recipe
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    Best Chicken Adobo

    Average Rating:

    2 Total Reviews

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    • on February 02, 2009

      I agree to not boil the chicken in water to avoid a bland result. Additional salt is not necessary usually because of the saltiness from the soy sauce. Although if you use a Filipino brand soy sauce (ie: Silver Swan) it tends to be less salty than your regular Kikkoman soy sauce.

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    • on July 06, 2008

      I marinated the chicken with the soy, vinegar, garlic, peppercorns, bay leaves for an hour. We never boil it in water (chicken will lose its taste) Then simmer in low fire adding just enough water to cover chicken. No more salt, just 1t sugar and let it simmer for 30- 45 minutes till flavor concentrates. Sometimes we melt 1/2 c butter and saute the cooked chicken pieces in it and pour the entire adobo sauce to it, at least this is how my kids like it. good comfort food.

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    Nutritional Facts for Best Chicken Adobo

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.0
     
    Calories from Fat 141
    49%
    Total Fat 15.6 g
    24%
    Saturated Fat 4.4 g
    22%
    Cholesterol 77.6 mg
    25%
    Sodium 4098.0 mg
    170%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.5 g
    6%
    Protein 27.0 g
    54%

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