1 hr 40 mins
This recipe is based on one from Atkins, The Complete Cookbook. The intro to the recipe reads, "The tangy vinegar marinade called adobo reflect the Spanish influence on the cuisine of the Philippines. Islanders enjoy adobo-seasoned pork, too." Allow an hour for the chicken to marinate in the refrigerator.
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- 1In a large glass baking dish, mix together the vinegar, garlic, bay leaf, peppercorns, and soy sauce.
- 2Add the chicken and toss to coat.
- 3Cover and marinate for 1 hour in the refrigerator.
- 4Transfer chicken and its marinade to a large saucepan.
- 5Add water and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- 6Using tongs, transfer chicken to a plate to cool.
- 7Boil cooking liquid about 10 minutes, or until reduced to 1 cup.
- 8Allow sauce to cool.
- 9Strain into a small saucepan. Skim off fat and reheat.
- 10Pat chicken dry with paper towels.
- 11In a large skillet, heat oil over high heat until quite hot.
- 12Brown chicken in batches, about 2 minutes per side.
- 13Transfer to a deep platter and pour hot sauce over chicken.
- 14If desired, garnish with cilantro.
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Nutritional Facts for Chicken Adobo
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 624.5
- Calories from Fat 371
- Total Fat 41.3 g
- Saturated Fat 9.4 g
- Cholesterol 207.9 mg
- Sodium 1270.1 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 3.5 g
- Sugars 0.8 g
- Protein 48.5 g