chicken adobo

Need a gluten free and dairy free main course? chicken adobo could be an outstanding recipe to try. One serving contains 1104 calories, 66g of protein, and 5g of fat. This recipe serves 6 and costs $9.08 per serving. A few people made this recipe, and 67 would say it hit the spot. This recipe from Budget Bytes requires peppercorns, bay leaves, soy sauce, and honey. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 68%, this dish is good. If you like this recipe, you might also like recipes such as Classic Chicken Adobo from 'The Adobo Road Cookbook, Chicken Adobo, and Chicken Adobo.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

½ cup apple cider vinegar $0.48

2 whole bay leaves $0.10

1 Tbsp minced garlic $0.20

2 Tbsp honey $0.21

1 Tbsp black peppercorns $0.15

½ cup soy sauce $0.48

4 lbs. skin-on, bone-in chicken $7.96

2 Tbsp vegetable oil $0.08

Equipment:

pot

whisk

bowl

broiler

broiler pan

frying pan

oven

Cooking instruction summary:

Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.When youre ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. Serve over rice or noodles and spoon more of the reduced liquid over top.

 

Step by step:


1. Arrange the chicken pieces in a large pot in one layer.

2. Remove the skin if desired.

3. Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired.

4. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.When youre ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.Preheat your broiler on high.

5. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top).

6. Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken.

7. Serve over rice or noodles and spoon more of the reduced liquid over top.


Nutrition Information:

Quickview
1104k Calories
65g Protein
4g Total Fat
205g Carbs
14% Health Score
Limit These
Calories
1104k
55%

Fat
4g
7%

  Saturated Fat
3g
23%

Carbohydrates
205g
68%

  Sugar
33g
37%

Cholesterol
0.0mg
0%

Sodium
1081mg
47%

Get Enough Of These
Protein
65g
132%

Iron
16mg
92%

Fiber
18g
75%

Vitamin C
53mg
64%

Calcium
560mg
56%

Manganese
0.39mg
19%

Vitamin B3
0.8mg
4%

Vitamin K
3µg
4%

Phosphorus
31mg
3%

Vitamin B6
0.06mg
3%

Magnesium
12mg
3%

Copper
0.06mg
3%

Potassium
86mg
2%

Vitamin B2
0.04mg
2%

Vitamin E
0.19mg
1%

Vitamin B5
0.11mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Related Videos:

Filipino Chicken Adobo | Skillet Meal

 

Filipino-Style One Pot Chicken Adobo

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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