Chicken Adobo

Author: Canadian Living

Doyette Muhallin of Toronto, an accomplished home cook, shares her version of a classic Philippine dish, made hearty with the unusual addition of potatoes.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 1/2 lbs (1.25 kg) chicken thighs (about 8), skinned
  • 3 onions chopped
  • 2 garlic cloves minced
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tablespoon liquid honey
  • 1/4 teaspoon pepper
  • 1 lb new potato (unpeeled) cubed (about 3)

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1147 mg
  • Protein 35 g
  • Calories 411.0
  • Total fat 16 g
  • Cholesterol 118 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chicken Adobo

Login