I've modified this traditional Spanish/Portuguese method of cooking chicken by including one key ingredient of the Filipino-style adobo - soy sauce, because I feel that it completes the savory profile of the dish. This dish is best done low and slow to let the broth condense and to let the chicken become fall-apart tender. The leftovers go great on tacos or made into soup. It's also a low-calorie, low-fat dish, so it's great for weight-watchers!
 | Rating: 0 Created: Dec 10, 2013 12:31:36 PM |
from Food.com: Asian Recipes http://www.food.com/recipe/spanish-ish-adobo-chicken-510709
No comments:
Post a Comment