Chicken Adobo Recipe
Ingredients
- 1 (3 1/2 pound) whole chicken
- 2 whole cloves garlic
- 1 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 tablespoon coarsely ground black pepper
- 4 dried bay leaves
Directions
- Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.
- Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.
- Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
- Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter. Serve with steamed jasmine rice.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 367 | 60% |
| Total Fat 40.72g | 51% |
| Saturated Fat 11.65g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 1990mg | 83% |
| Potassium 648mg | 19% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.8g | 1% |
| Protein 52.46g | 84% |
