Ingredients Jump to Instructions ↓

  1. 1 cup 237ml White vinegar

  2. 2 Garlic cloves - pressed

  3. 1 Bay leaf

  4. 1 1/2 teaspoons 7 1/2ml Whole peppercorns - lightly crushed

  5. 1/2 cup 118ml Reduced-sodium soy sauce

  6. 6 Chicken legs - cut into drumstick And thigh pieces

  7. 1 cup 237ml Water

  8. 3 tablespoons 45ml Canola oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour. Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool. Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat. Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken. This recipe yields 4 servings. Carbohydrates: 6.5 grams Net Carbs: 6 grams Fiber: 0.5 grams Protein: 46 grams Fat: 33 grams Calories: 515 Description: "The tangy vinegar marinade called adobo is a Spanish influence on the cuisine of the Phillipines. Islanders enjoy adobo-seasoned pork, too."


Send feedback