Typically chicken thighs and legs are used for the dish. You want to make sure that you purchase or use skinless chicken pieces. Chicken skin is mostly composed of fat, therefore by eliminating the skin you will save anywhere from about 50-100 calories.
One of my favorite things about this dish is the few ingredients involved and the simpleness of the preparation. What is not to love about a flavorful dish with few calories?!
Here is a picture of the chicken adobo cooking...
Now this picture does not do the dish justice - it is one of those things that taste so much better than it looks.
3-4 lbs skinless chicken things and legs (I used 6 of each)
3/4 cup vinegar
1/2 cup low sodium soy sauce
3 cloves of garlic (crushed)
1 tsp black peppercorns
5-6 bay leaves
1. Combine all the above ingredients in large pot and marinate overnight (or at least 3 hours).
2. Bring to boil, then lower heat to low-medium.
3. Simmer for about 30 minutes or until chicken cooked through
4. Discard bay leaves and serve over rice.
Servings: 6 • Serving size: 1 thigh and 1 leg • Calories: 187.3 kcal • Protein: 29.3 g • Fat: 4 g • Fiber: 0.1 g • Sugar: 1.6 g