Chicken Adobo Recipe - Cooking Index
Chicken Adobo Recipe - Cooking Index
| 1 cup | 237ml | White vinegar |
| 2 | Garlic cloves - pressed | |
| 1 | Bay leaf | |
| 1 1/2 teaspoons | 7.5ml | Whole peppercorns - lightly crushed |
| 1/2 cup | 118ml | Reduced-sodium soy sauce |
| 6 | Chicken legs - cut into drumstick | |
| And thigh pieces | ||
| 1 cup | 237ml | Water |
| 3 tablespoons | 45ml | Canola oil |
In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.
Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool.
Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.
Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 6 grams
Fiber: 0.5 grams
Protein: 46 grams
Fat: 33 grams
Calories: 515
Description:
"The tangy vinegar marinade called adobo is a Spanish influence on the cuisine of the Phillipines. Islanders enjoy adobo-seasoned pork, too."
Source:
Atkins Cookbook at http://atkinscenter.com
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