Monday, October 12, 2009

Adobo Chicken

So D made this. He said it was easy. He also said it was nothing like what he expected. I'll give him that one, because when I saw Adobo I thought chipotle chiles (in adobo sauce). Anyway given the ingredients, we both knew we would like it and we were right. The sauce was really good on the rice. We had with Haricot Verts.

Adobo Chicken

Photo by ALB

Serve this tangy Philippine dish with two large navel oranges cut into wedges.

1 tablespoon canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons low-sodium soy sauce
3 tablespoons water
3 tablespoons white vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1 bay leaf
3 cups hot cooked long-grain rice

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
Yield: 4 servings (serving size: 2 thighs and about 6 tablespoons sauce)

Nutritional Information
CALORIES 483 ; FAT 14.7g (sat 3.4g,mono 6.3g,poly 3.6g); CHOLESTEROL 99mg; CALCIUM 55mg; CARBOHYDRATE 53g; SODIUM 888mg; PROTEIN 33.1g; FIBER 2.2g; IRON 3.8mg

Cooking Light, OCTOBER 2009