Chicken Adobo
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 21 |
| vit A | 3 |
| vit C | 27 |
| folate | 15 |
Doyette Muhallin of Toronto, an accomplished home cook, shares her version of a classic Philippine dish, made hearty with the unusual addition of potatoes.
Ingredients
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.
- Keywords : Main Course; Rosh Hashanah and Yom Kippur; Chicken; Potatoes; Boil; Onions; Garlic;
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