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    You are in: Home / Recipes / Chicken Adobo (Cook's Illustrated) Recipe
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    Chicken Adobo (Cook's Illustrated)

    Average Rating:

    2 Total Reviews

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    • on March 14, 2012

      Prior cooking I washed the tights and cut of the big parts of skin with fat! In this way I did not have so much fat in the skillet.
      I prepared 4 tights for us 4, I don't think that somebody needs more (or I hope :lol:).
      I used light soy sauce bat I added I teaspoon of the dark one. The sauce was really delicious and the chicken tasty.
      I'm used to diescard the chicken skin (if not grilled), but here I didn't because I believe that's necessary for the taste.
      Thanks a lot for this posting.

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    • on March 13, 2012

      Flavors were really nice and chicken was tender. Sauce still had a slightly oily feel to it...maybe next time I'll see how the Light coconut milk works. I did drain the fat before making the sauce, and tried skimming off any excess chicken fat at the end, but it was difficult.

      On the skin--I followed the process but it still came out pretty soggy. I thought I had crisped it up pretty nicely, but it wilted in the sauce. Anybody else have this issue? Any suggestions?

      Even with the soggy skin, I'd probably make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Chicken Adobo (Cook's Illustrated)

    Serving Size: 1 (363 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 790.3
     
    Calories from Fat 405
    51%
    Total Fat 45.0 g
    69%
    Saturated Fat 23.5 g
    117%
    Cholesterol 157.9 mg
    52%
    Sodium 1522.2 mg
    63%
    Total Carbohydrate 57.9 g
    19%
    Dietary Fiber 0.9 g
    3%
    Sugars 52.1 g
    208%
    Protein 36.7 g
    73%

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