Obesity Discussion Forums

[William Wallace]

CHICKEN ADOBO

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:35:00

Calories: 539
Fat: 33 grams
Protein: 47 grams
Carbohydrates: 7 grams
Fiber: 0 grams
Net Carbs: 6 grams
1 cup white wine vinegar
1 tablespoon chopped garlic
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 reduced-sodium chicken broth
3 tablespoons vegetable oil
1. In a large baking dish, combine vinegar, garlic, bay leaf,
peppercorns and soy sauce. Add chicken and toss to
coat. Cover with plastic wrap and marinate 1 hour in the
refrigerator.
2. Transfer chicken and marinade to a large saucepan.
Add broth and bring to a boil over high heat. Cover,
reduce heat to low and simmer 20 minutes. Transfer
chicken to a plate and continue cooking marinade until it
is reduced to 1 cup, about 10 minutes, skimming off fat
during the cooking process.
3. While sauce is reducing, pat chicken dry with paper
towels. In a large skillet, heat oil over high heat. Brown
chicken in batches, about 2 minutes per side. Transfer
to a deep platter and pour hot sauce over chicken.
The tangy vinegar marinade called "adobo" is a classic dish that
grew from the Spanish influence on Filipino cuisine.

Atkins - Chicken Adobo

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