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Recipe: Chicken adobo

(Ricardo DeAratanha / Los Angeles Times)

Chicken adobo

Total time: 1 hour

Servings: 4

Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice.

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1 (3 1/2 pound) whole chicken

12 whole cloves garlic

1 cup apple cider vinegar

1/2 cup soy sauce

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1 tablespoon coarsely ground black pepper

4 dried bay leaves

1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.

2. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.

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3. Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it’s reduced to about 1 cup, about 10 minutes.

4. Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter.

Each serving: 478 calories; 52 grams protein; 7 grams carbohydrates; 1 gram fiber; 25 grams fat; 7 grams saturated fat; 193 mg. cholesterol; 1 gram sugar; 1,940 mg. sodium.


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