Friday, August 08, 2003
Chicken Adobo
Another recipe to share from the Atkins vault. This one fits on every single diet unless you’re a vegetarian. This is so yummy. We modified the vinegar content - the recipe calls for all white vinegar but we do half and half with white and red wine vinegar. It gives it more of a full flavor.
Chicken Adobo
½ cup white vinegar
½ cup red wine vinegar
2 garlic cloves, crushed
1 bay leaf
1½ teaspoons whole peppercorns, lightly crushed
½ cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick and thigh pieces
1 cup water
3 tablespoons canola oil
1. 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.
2. 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.
3. 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.
Try this with some sautéed squash or a tossed salad and a nice glass of chilled chardonnay (I highly recommend William Hill Reserve - on sale at the PA liquor stores this month for $17.99). It’s a great summer meal!
(See how nicely I’m behaving over here???)
