Sunday, October 26, 2008

Chicken Adobo

6 chicken legs, skinned
6 chicken thighs, skinned
1/2 cup white vinegar
1/2 cup water
1/4 cup low sodium soy sauce
1/4 tsp fresh ground pepper
1 bay leaf
4 cloves of garlic, minced or pressed
2 tbsp oil (optional)

Put everything in a bowl (except the oil). Marinade for at least an hour, turning chicken occasionally.

Heat large kettle or high rimmed skillet. Heat oil or spray pam (I use oil when on Core, no oil on flex for points calculating purposes below). Cook chicken until browned on both sides. Pour marinade over chicken and reduce heat to medium-low and cover. Simmer for 30 minutes or until chicken is cooked through. Remove bay leaf.

Serving is one leg and one thigh with appropriate amount of liquid. Best poured over couscous or rice.

Pours will vary based on weight. The only item you are counting points for is the chicken (unless you add oil). You can use chicken breasts if you want, but the dark meat is perfect for this recipe.

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