Entrees
Chicken Adobo
Chicken Adobo
This sweet and tangy dish is a Filipino staple and it’s super easy to make!
Nutritional information per serving:Calories 213 (36% from fat)
carb. 6g
pro. 27g fat 8g
sat. fat 2g
chol. 104mg
sod. 740mg calc. 30mg
fiber 1g
carb. 6g
pro. 27g fat 8g
sat. fat 2g
chol. 104mg
sod. 740mg calc. 30mg
fiber 1g
Ingredients
- 4 whole chicken legs, split
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil, such as canola or grapeseed
- ¾ cup reduced-sodium soy sauce
- ½ cup distilled white vinegar
- 2 teaspoons brown sugar
- 10 garlic cloves, crushed
- 3 to 4 serrano chiles, stemmed and thinly sliced
- 4 bay leaves
- ½ teaspoon whole black peppercorns
- White rice, for serving
Preparation
- Pat the chicken with paper towels and season with 1 teaspoon salt.
- Put the oil into the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown and set the temperature to High. Once the unit is preheated and the oil is hot, add half of the chicken pieces to the pot and brown on each side, 3 to 5 minutes. Remove and reserve. Continue with the remaining pieces. Add the reserved chicken and drippings back to the pot. Add the remaining ingredients and allow the mixture to come to a simmer. Press Stop.
- Secure the lid and select Slow Cook. Set the temperature to High, the time for 2 hours and 30 minutes, and press Start.
- When the tone sounds, press Stop and carefully open the lid. Transfer the chicken into a bowl. Select Reduce, the time for 15 minutes, and press Start. Simmer sauce until it thickens. Discard the bay leaves. Strain, if desired, to discard peppercorns. Add the chicken back to the pot with sauce and stir to coat. Serve over rice.
