Chicken Adobo trimmed up a little

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 133.5
  • Total Fat: 3.0 g
  • Cholesterol: 62.5 mg
  • Sodium: 2,442.5 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 19.0 g

View full nutritional breakdown of Chicken Adobo trimmed up a little calories by ingredient


Introduction

From a friend from the PI. They usually use an entire chicken and chop it up when they make this for us. I've discovered that breast meat doesn't hold the flavor as well. They also marinate the chicken with the skin on over night before cooking it. Once it's tender, they would take it out and fry the chicken in oil which I also skip since I don't want to consume the skin anyway. Also, note that the sodium calculation is very high but it's assuming that you're consuming the liquid along with the chicken which isn't needed. From a friend from the PI. They usually use an entire chicken and chop it up when they make this for us. I've discovered that breast meat doesn't hold the flavor as well. They also marinate the chicken with the skin on over night before cooking it. Once it's tender, they would take it out and fry the chicken in oil which I also skip since I don't want to consume the skin anyway. Also, note that the sodium calculation is very high but it's assuming that you're consuming the liquid along with the chicken which isn't needed.
Number of Servings: 2

Ingredients

    Chicken Thigh, 2
    Chicken Drumstick, 2
    2 Bay LeafGarlic,
    3 cloves peeled and smashed
    Onions, raw, .50 medium sliced thin
    Pepper, black, 2 dashes
    1/3*(C) Vinegar, White
    *Soy Sauce, 1/3 cup
    Water, tap, .50 cup

Directions

Throw all ingredients in a pot and cover. Heat to high for10 min and then reduce to simmer for 80 min or until chicken is completely tender. Be sure to turn the chicken occasionally. If too much liquid evaporates, add a little more water. ***Can use frozen chicken pieces straight from the freezer and it comes out just fine. Serve with jasmine rice or basmati.

Serving Size: 2 very large servings calculated

Number of Servings: 2

Recipe submitted by SparkPeople user SUZYOKI.