Try this Chicken Adobo recipe, or contribute your own.
Suggest a better descriptionCombine white wine vinegar, minced garlic, soy sauce, bay leaves and ground black pepper in large bowl. Add chicken breast halves and turn to coat. Cover chicken and refrigerate at least 4 hours turning occasionally. (Can be prepared up to 1 day ahead.) Combined diced tomatoes and green onions in small bowl. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.) Transfer chicken mixture to heavy medium skillet. Add 1/4 cup water. Simmer over medium heat until chicken is cooked through, turning occasionally about 12 minutes. Season to taste with salt and pepper. Mound cooked rice on platter. Arrange chicken over rice. Top chicken with tomato and onion mixture. Serve, passing cooking liquid separately as sauce. Serves 4. Bon Appetit December 1992
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Serving Size: 1 Serving (1468g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1130 | ||
Calories from Fat: 112 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 1126.2mg | 39 % | |
Potassium 2530.8mg | 67 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8.1g | ||
Protein 220.3g | 315 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1130
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