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Chicken Adobo
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The tangy vinegar marinade called adobo is a Spanish influence on the cuisine of the Phillipines. Islanders enjoy adobo-seasoned pork, too.
1 cup white vinegar
2 garlic cloves, pushed through a press
1 bay leaf
1-1/2 teaspoons whole peppercorns, lightly crushed
1/2 cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick and thigh pieces
1 cup water
3 tablespoons canola oil
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.
Servings: 4
Carbohydrates: 6.5 grams
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