LC Chicken Adobo

I am always looking for new, interesting ways to cook chicken for my husband. This recipe got his hearty approval. I found this  flipping through “Atkins The Complete Cookbook; Lose Weight with Hundreds of Low Carb Dishes”  searching out all the Induction Phase recipes.

LC Chicken Adobo
Tangy LC Chicken Adobo

1 cup White Vinegar
2 cloves Garlic, pushed through a press
1 Bay Leaf
1 1/2 teaspoons whole Peppercorns, lightly crushed
1/2 cup reduced-sodium Soy Sauce
6 whole Chicken Legs, cut into drumstick and thigh pieces
1 cup Water
3 Tablespoons Canola Oil

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.
* I had bought a family pack of Chicken Breasts which I divided into two large freezer
Ziplock bags; I simply added the marinade to a defrosted bag of chicken pieces.

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.
Bring cooking liquid to a boil and continue boiling for about 10 minutes, until it is reduced to 1 cup.
Let sauce cool and strain into a small saucepan; skim off fat and reheat.
Pat chicken dry with paper towel.
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.
Snip green onions over top for garnish.

Serves 4
Per Serving: Net Carbs: 6 grams, Total Carbs: 6.5 grams, Fibre: 0.5 grams, Protein: 46 grams, Fat: 33 grams, Calories 515

“Chicken Adobo” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment,  2004, P. 83


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