Chicken Adobo

As the Philippines’ national dish, chicken adobo has many variations. A few simple ingredients and some fresh organic chicken make a savory, memorable meal. Boneless thighs cost half as much as breasts and are very tender. (To save even more, buy whole chickens and use all the parts in various recipes, including stock.)

1/4

cup

apple cider vinegar

1/2

cup

water

1/4

cup

low-sodium soy sauce

4

 

cloves garlic, crushed

1

Tbs

honey

1

tsp

ground cumin

6 to 8

 

boneless organic chicken thighs, skin removed

2

cups

brown rice, quinoa or other whole grain, cooked

1

Stir together vinegar, water, soy sauce, garlic, honey and cumin in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag. Turn bag to coat thoroughly. Marinate chicken in refrigerator, turning occasionally, for at least an hour and as long as overnight.

2

Preheat oven to 400 degrees. Arrange chicken in a 13-by-9-inch baking pan and pour marinade over it. Bake until cooked through, 25 to 30 minutes.

3

Transfer chicken to a broiler pan. Pour marinade into a small saucepan and skim off fat. Preheat broiler.

4

Broil chicken about 4 inches from heat until golden and crisp, 2 to 3 minutes. Meanwhile, bring marinade to a boil and reduce by half. Serve chicken with sauce over brown rice, quinoa

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (18.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

532.58

Calories From Fat (9%)

47.68

% Daily Value

Total Fat 5.34g

8%

Saturated Fat 1.34g

7%

Cholesterol 205.32mg

68%

Sodium 765.51mg

32%

Potassium 1043.76mg

30%

Total Carbohydrates 29.97g

10%

Fiber 2.01g

8%

Sugar 4.68g

 

Protein 85.12g

170%