Good Lifestyle

This can be the easiest recipe in the entire book that slightly more stimulating than toast or pour a bowl of cereals.Chicken Adobo is a Philippine staple, a dish so delicious and simple that it's a marvel, it's not a week standard in houses across America. The key is to reduce the sauce to a thicker syrup to cling to chicken and infuse your meal with a huge burrage of salt soy flavor. If you prefer your chicken with a deep caramelized crust, try sliding it under the grill for a few minutes just before serving. Crust or not, be sure to add a vegetable (roast broccoli is great) and a spoon of brown rice before sitting and reducing on this adobo chicken recipe.

Nutrition:230 calories, 2 g of grease (0.5 g saturated), 880 mg of sodium

Serve 4

You will need

1/2 cup rice wine vinegar
1/2 cup of soy soy sauce with low soy
4 podsGarlic, peeled and crushed
4 bay leaves
1 coarsely ground black pepper teaspoon
1 lb chicken thighs without skin
2 cups of prepared brown rice

How to do it

1. In an average saucepan, combine all the ingredients.
2. Bring to a naked soup, cover and cook for 20 to 25 minutes until the chicken is very tender and cooked to the end.
3. Remove the chicken from the pot and bring the mixture to a vigorous boiling.
4. Continue boiling about 10 minutes until the cooking liquid is half and thick enough to cling easily on the back of a spoon.
5. Return the chicken to the pot and heat.
6. Discard the leaves of the bay. Serve chicken with rice and reduced sauce.

Eat

Restover love:

Adobo chicken isRESTS OF GOLDNot just because it's quite great cold refrigerator, but as it can be converted into a wide range of dishes that will make you forget that you eat last night dinner. Making an asian style envelope by making tortillas or leaflets of Bibbb lettuce with a few pieces of adobo chicken, as well as steamed brown rice, unleashed onions, roasted vegetables and a squirt of Sriracha. Or disperse the chicken on a green salad, mandarin oranges, almonds and red pepper bands dressed in soy sauce, peanut oil and lime juice.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!