Chicken Adobo

May
5
I did not like it.It was Ok.It was Good.It was Great.It was My Favorite!
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Adobo is a traditional Filipino dish. This was my sister’s recipe and is a family favorite. You can substitute pork for some or all of the chicken. The recipe also works well multiplied for a crowd.

Difficulty: Easy

Servings: 4

Prep Time: 15   Cook Time: 45  

Ingredients

4 pieces of skinless chicken, breast or thigh
2 tsp canola oil
1/3 cup soy sauce
2/3 cup vinegar
1/2 medium onion, chopped

Directions

In a Dutch oven or heavy skillet, brown the chicken in oil. Add other ingredients, cover and simmer on low heat about 45 minutes.

Serving suggestion: Serve over brown rice.

Note: This recipe works fine in the Crock-pot. You can even omit browning the chicken in oil, if you like (I usually do when I use the Crock-pot). Just throw the chicken, vinegar, soy sauce, and onion in the Crock-pot and cook for about 5 hours on high, or 8 to 9 hours on low (cooking times may vary depending on the age, make, and size of your slow cooker).

Per Serving: 173 Calories for breast (126 Calories for thigh); 4g Fat (19.9% calories from fat) for breast (5g Fat for thigh); 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1449mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Categories: Crock Pot, Diabetic, Low-Carb, Low-Fat, Main Dish, Non-Dairy, Poultry, Special Diets

Tags:

Submitted by: whaledancer on May 5, 2010

Comments

  1. hillarynicole says:

    To make this recipe more authentic you may want to try adding 2-3 bay leaves and whole peppercorns. you can also make this with pork and it cooks quickly on the stovetop too!

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