Combine everything into a large pot, trying to submerge every piece of chicken in the liquid. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer. Cover and simmer for 30-40 minutes stirring the chicken occasionally. Once the chicken is thoroughly cooked (juices run clear), remove the chicken and strain the liquid, removing all the food particles; reserve. Remove the skin from the chicken.
Serve adobo over steamed rice, pouring a few spoonfuls of the reserved liquid over the chicken and rice.
Make sure you use chicken with the skin and bone-in. It adds to the flavor of this dish. Using the fresh ginger and garlic are a must.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (56%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 155.4mg||48 %|
|Sodium 819.2mg||28 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3g|
|Protein 35.2g||50 %|
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: 391
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!