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    You are in: Home / Recipes / Spanish-Ish Adobo Chicken Recipe
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    Spanish-Ish Adobo Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Matt Simeone's Note:

    I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!

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    1. 1
      Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight.
    2. 2
      Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.

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    Nutritional Facts for Spanish-Ish Adobo Chicken

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 206.9
    Calories from Fat 47
    Total Fat 5.3 g
    Saturated Fat 1.3 g
    Cholesterol 97.2 mg
    Sodium 917.1 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.9 g
    Sugars 1.7 g
    Protein 28.6 g

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