I look forward to trying it! Yes! Would it be about the same calorie count? Then you can toss it all. How can 2 drumsticks (which you say equals 1 serving) be 5 smartpoints? Marinated the chicken for most of the day, but didn't use any jalepeno. I made brown rice as a side. My mom is full Filipino and does variations of this, sometimes throwing in some potatoes. Can I sub chicken breast or will it be too dry? Foreigners Surprised! I made this for the first time for my cousin’s boyfriend who is half Filipino. Didn't even notice that it said an entire head. LOW CARB YUM. I lived in the Ohilippines for a few years & made/ate this regularly. Actually, you can Adobo what you want, we adobo pork, beef, fish, shrimp, squid (amazing), green leafy veg and Tofu (my fave)! I am into quick and easy cooking… great for working individuals like me. If you were searching for healthy daily recipes, Low Crab Yum would be a great resource. Also if you can get a hold of sugar cane vinegar or tomato vinegar… it makes it taste even better. Do you think it makes it sweet? The chicken is remarkably tender, with juicy onions and a bold tangy sauce bursting with flavor. But I won’t tell her that. Your man will surely enjoy this sin full version. It takes a while to go through 2 legs of pantyhose. Just try it, its heaven! I am not a fan of drumsticks lol! Use medium low heat when covered and reduced till liquid is a bit saucy and not soupy. As well as Leave a final review for this one once I try it! Sometimes I also add a teaspoon  or two of brown sugar to give it a little sweetness. Left out the water as you suggested. This looks delish! Discard bay leaves and serve over rice if you wish. Add 1 small can of tomato paste and let it all simmer in low heat for 10 – 15 mins until done. how long did you cook this in the pressure cooker? Pingback: Skinnytaste Dinner Plan (Week 64) – Easy Low Cal Recipes, Pingback: Skinnytaste Dinner Plan (Week 64) | Good Kitchen Blog. Unfortunately I don't get to eat it very often anymore. A little sweetener can be added if desired. I did find the vinegar a little overpowering even over the rice, so next time I will tweak to a little less. He poured the honey into the water and mixed it to dilute the honey some and poured the honey/water mixture over the chicken it was like a glaze, it made the chicken taste sweet and savory. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. Thanks for posting this. Could you make this with chicken thighs or breasts? The chicken is amazingly tender. SO much it’s on constant rotation. I used thighs, legs, and bone-in breasts. , We will be trying this recipe tonight. This was amazing – although I think next time I might try with chicken thighs. This dish seems similar to one I loved called at the time, Chicken and long rice which is cellophane noodles. Thanks for the recipe. Braised Chicken Thighs with Mushrooms and Leeks, Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre). One thing I have learned about Adobo, is that every Filipino makes their's a little differently. , I love Adobo! I often drizzle it on my rice. I’ve seen chicken adobo made with just thighs, a mixture of drumsticks and thighs, or a mix of chicken pieces from a whole chicken … Simple, easy, and so good. Will be making this again at the firehouse! Alternatively, you can use skinless thighs to reduce the calories in this chicken adobo instant pot recipe. It's not a very colorful dish so sometimes she threw in frozen peas and chopped potatoes, and with the pork she throws in potatoes and chopped red pepper…probably some ploy to get me to eat some veggies when I was little but I still love it 30 years later. Texture should be soft and falling off bone. I made this recipe a couple of months back and my boyfriend loved it! If there is a dish that the Philippines is known for it’s got to be Adobo. We are both working really hard to lose weight!! I don’t know why it took me so long to finally make it! Being half filipino, I grew up eating adobo. Glad you all loved it, sibille- great idea, the traditional method is frying the chicken after to get a little browned, but baking is a great idea. I enjoy it everytime. Chicken Adobo is not Chinese nor Japanese but Filipino. Just had this for dinner! I want to start marinating this tonight, but I’m confused if you meant a whole head of garlic, crushed and the cloves taken out or a small clove of garlic, crushed. I was always taught that dark chicken was bad, white chicken is good….is this a false claim? Let me know if you start getting emails! Loved how easy it was – and super low in points. Aug 6, 2019 - Explore Jethro Ross's board "Filipino BBQ", followed by 118 people on Pinterest. Does anyone know how I can double this without compromising the recipe? Dark, but I'm sure light would taste good too. You learn to mess with it to your liking, we also use a bit of sugar to cut the bitter from the vinegar.. Gina, thank you so much for posting wonderful recipes. I did add some black pepper for an extra kick. I’ve made this 3 or 4 times. gonna try this-looks amazing. I have an AGA and therefore like to do most of my cooking inside the oven instead of on the stove top, so I did this dish in the oven at 350 degrees for an hour with the lid on the whole time, and it was superb. I cut off the toes, run them under water and wring the excess out. Every time someone walked in the house they asked what's cooking! It was AMAZING! One of my favorite versions is adobo made with squid. 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The classic recipe if i use chicken thighs tasted wonderful the calories in this recipe back in 2010, it.
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