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Chicken Adobo-style

Source: Cooking at a Glance - Chicken
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 6 servings
Be sure to use unsweetened coconut milk for this recipe; it is available at most Asian markets and at many gourmet and specialty foods stores.
2 - 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 tablespoons cooking oil
1 1/2 cups water
1/3 cup cider vinegar
2 tablespoons soy sauce
3 large cloves garlic, minced
1/2 teaspoon whole peppercorns
1/2 teaspoon ground black pepper
1 bay leaf
1 medium green sweet pepper, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons water
1 cup canned unsweetened coconut milk (not cream of coconut)
Hot cooked rice
1/4 cup sliced green onions
Chicken Adobo-style Recipe at
If desired, skin chicken. Rinse chicken; pat dry. In a large, heavy skillet brown chicken in hot oil, turning to brown evenly. Drain off fat. To the skillet add 1 1/2 cups water, vinegar, soy sauce, garlic, peppercorns, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, or till chicken is tender, adding the green pepper strips during the last 5 minutes of cooking. Transfer chicken to a serving platter; keep warm.

With a slotted spoon, remove green pepper strips and set aside. Stir together cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in coconut milk and the green pepper strips. Heat through, but do not boil. Serve chicken and sauce with rice. Sprinkle with green onions.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 415
Fat. Total: 28g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 403mg
% Cal. from Fat: 61%
Cholesterol: 97mg
Protein: 33g
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