Chicken Adobo
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Doyette Muhallin of Toronto, an accomplished home cook, shares her version of a classic Philippine dish, made hearty with the unusual addition of potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 411 |
| pro | 35 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 33 g |
| fibre | 3 g |
| chol | 118 mg |
| sodium | 1.147 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 21% |
| vit A | 3% |
| vit C | 27% |
| folate | 15% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
2-1/2 lb (1.25 kg) chicken thighs (about 8), skinned
3 onions, chopped
2 cloves garlic, minced
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) white vinegar
1 tbsp (15 mL) liquid honey
1/4 tsp (1 mL) pepper
1 lb (500 g) new_potatoes (unpeeled), cubed (about 3)
Preparation:
In shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate. Drain off any fat from pan. Add onions and garlic; cook over medium-low heat, stirring often, for 10 minutes or until softened and golden.
Add 1/4 cup (50 mL) water, soy sauce, vinegar, honey and pepper; bring to boil. Return chicken to pan. Add potatoes; cover and cook over medium-low heat, turning chicken once, for about 40 minutes or until juices run clear when chicken is pierced.
Additional Information
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