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Adobo Chicken

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 thighs and about 6 tablespoons sauce)
$2.50 per serving.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

Nutrition 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

How to Make It

  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.