Adobo Chicken

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Adobo ChickenRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
$2.50 per serving.

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

4 servings (serving size: 2 thighs and about 6 tablespoons sauce)


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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.

Created date

September 2009

Nutritional Information

Calories 483
Fat 14.7 g
Satfat 3.4 g
Monofat 6.3 g
Polyfat 3.6 g
Protein 33.1 g
Carbohydrate 53 g
Fiber 2.2 g
Cholesterol 99 mg
Iron 3.8 mg
Sodium 888 mg
Calcium 55 mg