Chicken Adobo

Chicken Adobo

The adobo sauce in this recipe is amazing served with chicken and pasta. A simple but delicious meal your family will love.
nutritional facts

Ready in









COMBINE chicken, onion, garlic, vinegar, soy sauce, bay leaves and pepper in a large, heavy Dutch oven. Add just enough water to cover chicken. Bring mixture to a boil.

REDUCE heat to low; cover, leaving lid slightly ajar, and cook for 25 to 30 minutes or until chicken is tender. Add more water if all liquid evaporates.

HEAT oil in a large skillet over medium-high heat. Remove chicken and onion from pan juices with a slotted spoon and add to skillet. Reserve juices in Dutch oven. Discard bay leaves. Cook chicken, stirring occasionally, for 5 to 6 minutes or until chicken is lightly browned and onions are caramelized. Cook pan juices in Dutch oven over high heat until reduced to about 1 cup.

WHILE juices are reducing, prepare pasta for 2 minutes according to package directions.

SERVE adobo with reduced pan juices over pasta with tomato wedges on the side.

Chicken Adobo

Nutritional Information

Calories 420
Calories from Fat 80
Total Fat 9g 14%
Saturated Fat 1.5g 7 %
Cholesterol 135mg 44 %
Sodium 830mg 35 %
Carbohydrate 32g 11 %
Dietary Fiber 2g 9 %
Sugars 3g
Protein 49g
Vitamin A %
Vitamin C 6%
Calcium 4%
Iron 15%