Adobo (Philipino Savory Chicken)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 123.7
- Total Fat: 1.6 g
- Cholesterol: 57.0 mg
- Sodium: 535.0 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.4 g
- Protein: 21.8 g
View full nutritional breakdown of Adobo (Philipino Savory Chicken) calories by ingredient
Introduction
Decades ago a friend from the Philipines shared his family recipe with me. It quickly became a favorite with our family. Decades ago a friend from the Philipines shared his family recipe with me. It quickly became a favorite with our family.Number of Servings: 6
Ingredients
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1/4 c vinegar
1/3 c low sodium soy sauce
1/2 c water
1/2 tsp black pepper
2 bay leaves
large chunk of fresh ginger, peeled (optional)
1-2 cloves garlic
2 skinless chicken thighs
2 skinless boneless chicken breasts
Directions
Easiest way to make this is in a Crock Pot: Mince ginger and garlic, then add all ingredients to the crockpot and cook on Low for 6-8 hours. If the liquid is too watery, remove the meat to a covered bowl and turn the heat up to High with the crock pot uncovered for 1/2 hour or so. Return meat to mixture and cover. Very tender and juicy! A whole breast or thigh is too much, but 1/2 is too little, so this tends to make 6 servings in our house.
Stovetop instructions: Mince garlic and ginger. Mix everything except chicken in a large pot and bring to a boil. Boil for one full minute, then add chicken. Cover pot and reduce heat to a simmer. Turn meat occasionally until meat is slightly tender. Turn up flame at this point. If there is too much liquid, remove meat and concentrate until syrupy. Return meat and continue to frequently turn it to prevent burning. Remove pot from heat when meat is very tender and sauce is thick or gone. Serve on brown or fluffy rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYBIZ.
Stovetop instructions: Mince garlic and ginger. Mix everything except chicken in a large pot and bring to a boil. Boil for one full minute, then add chicken. Cover pot and reduce heat to a simmer. Turn meat occasionally until meat is slightly tender. Turn up flame at this point. If there is too much liquid, remove meat and concentrate until syrupy. Return meat and continue to frequently turn it to prevent burning. Remove pot from heat when meat is very tender and sauce is thick or gone. Serve on brown or fluffy rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYBIZ.
Member Ratings For This Recipe
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ASK996
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FATRASBERI
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CD24912514
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LMJ2874
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ANGELEYEZ4EVER