Kathy PagePuerto Rican Chicken Adobo
In The Fresh Meat Case
Puerto Rican Chicken Adobo
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 1hr 30min
Serves 10
- 349
Calories - 24g
Protein - 1843mg
Sodium - 5g
Sat. Fat - 2g
Sugar 
Ingredients
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tbsp. course salt
3 cloves garlic, finely minced
1 tsp. peppercorns, crushed
1 chili pepper, seeded and finely chopped
3 bay leaves
1 tsp. brown sugar
2 tbsp. olive oil
5 medium red potatoes
Step 1
In a small bowl, combine the salt, peppercorns and garlic.
Step 2
Rub salt mixture on the outside skin and inside the chicken.
Step 3
In a separate bowl, combine soy sauce, vinegar, chili pepper, bay leaves and brown sugar. Stir until sugar dissolves and set aside.
Step 4
Pre-heat the oven to 400°F.
Step 5
Place the chicken in a baking dish coated with olive oil.
Step 6
Pour the soy sauce mixture over the chicken.
Step 7
Cut each potato into 8 pieces and place around the chicken.
Step 8
Cover chicken with with foil, and cook for 30 minutes, basting with the soy sauce mixture and pan juices every 10 minutes.
Step 9
Remove the foil and continue roasting the chicken for an additional 30 to 45 minutes.
Step 10
Chicken is done when juices run clear when you cut between a leg and thigh and the internal temperature reaches 165°F on a meat thermometer.
60 MIN
