Adobo Chicken
Photo by ALB |
Serve this tangy Philippine dish with two large navel oranges cut into wedges.
Ingredients
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
Preparation
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
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
Preparation
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
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