Adobo Chicken

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

$2.50 per serving.

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

Yield: 4 servings (serving size: 2 thighs and about 6 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 483
  • Fat: 14.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3.6g
  • Protein: 33.1g
  • Carbohydrate: 53g
  • Fiber: 2.2g
  • Cholesterol: 99mg
  • Iron: 3.8mg
  • Sodium: 888mg
  • Calcium: 55mg

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. 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. 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.
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