Ingredients
-
8
-
1/3
-
1/3
-
1/4
-
1
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
3
-
-
Directions
Spanish-Ish Adobo Chicken,I’ve modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo – soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It’s also a low-calorie, low-fat dish, so it’s great for weight-watchers!,I’ve modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo – soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It’s also a low-calorie, low-fat dish, so it’s great for weight-watchers!
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Steps
|
1
Done
|
Combine All Ingredients Except For Chicken Stock and Bay Leaves and Marinate Chicken For at Least One Hour, but Preferably Overnight. |
|
2
Done
|
Add Chicken, Marinade, and Bay Leaves to a Deep Skillet or Medium Stock Pot and Cook on Medium-Low Heat (a Slow-Cooker Can Also Be Used). Cover and Cook For at Least 1 Hour, but Preferably Longer. For Best Results, Reduce Heat to Low and Cook For 3 to 4 Hours, Removing the Cover For About the Last Hour So the Broth Reduces Slightly. Serve Immediately Over Rice and With a Slice of Chewy Bread to Mop Up the Leftover Broth. |
