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4 Serves
91 Mins
Using a chefs knife, mince the garlic and prepare the chicken thighs by trimming excess fat.
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Vitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
511 mg / 1,250 mgPotassium
686 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
495 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the olive oil in a large pot over medium-high heat and sear the chicken thighs until golden brown on all sides.
Add the minced garlic, soy sauce, vinegar, and bay leaves to the pot, then bring to a gentle simmer.
Cover the pot and reduce heat to low, allowing the chicken to braise until tender and the sauce has thickened, about 50 minutes.
Season with salt and pepper to taste, then serve the adobo hot.
2
g24
g5
g
Korean