Chicken Adobo - Lower Fat and Sodium

This recipe uses bone-in skinless chicken breasts and less fat and soy sauce than usual. Lemon juice instead of vinegar gives it a different flavour, although use vinegar if that's what you like. You can substitute a whole chicken, cut up and with skin removed. Serve with steamed rice and vegetables.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, sliced
• 4  skinless chicken breasts, bone-in
• 3  garlic cloves, minced
• 3  tablespoons lemon juice or 3  tablespoons white vinegar
• 2  tablespoons soy sauce
• 1⁄4 cup water
• 1⁄2 teaspoon pepper
• 1  bay leaf

Directions

1. Heat oil in a large, deep non-stick skillet over medium heat.
2. Add onion and cook for 8-10 minutes, stirring occasionally, until browned.
3. Remove onion from skillet and set aside.
4. Add chicken, garlic, lemon juice, soy sauce, water, pepper and bay leaf to the skillet and stir to combine.
5. Bring to a simmer and then reduce heat to low; Cook covered for 25-30 minutes.
6. Add browned onion to the chicken and stir.
7. Cook, uncovered, an additional 5-10 minutes until chicken is cooked through and tender.