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

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    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.

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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
    Total Fat 45.0 g
    Saturated Fat 23.5 g
    Cholesterol 157.9 mg
    Sodium 1522.2 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 0.9 g
    Sugars 52.1 g
    Protein 36.7 g

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