Chicken Adobo

Chicken Adobo
Chicken Adobo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup white vinegar

  • 2

    garlic cloves pressed

  • 1

    bay leaf

  • 1 1/2

    teaspoons whole peppercorns lightly crushed

  • 1/2

    cup reduced-sodium soy sauce

  • 6

    whole chicken legs cut into drumstick

  • and thigh pieces

  • 1

    cup water

  • 3

    tablespoons canola oil

Directions

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

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