Chicken adobo using a highly rated version of the recipe from the NYT. Succulent chicken thighs marinaded in a delicious sauce, simmered, and broiled.
Gluten free, Dairy free, Nut free
PLEASE NOTE: We do not cook in a completely gluten-free, nut-free, or dairy free kitchen so trace contamination is possible. If you are highly allergic to any ingredient, we ask that you refrain from using our services.Image shown may not exactly represent the final product.
- Chicken thighs
- Soy sauce
- Coconut milk
- Rice vinegar
- Garlic cloves
- Thai chili
- Bay leaves
Nutritional info (Please note that we use FitnessPal’s estimates for nutritional info. We craft our meals by hand, which means there may be some variation in nutritional content from order to order. This is meant only as a general guideline and should not replace professional nutritionist’s advice)
Per two chicken thighs:
- Calories: 439
- Carbs: 19g
- Fat: 29g
- Protein: 36g
- Sodium: 164mg
- Sugar: 2g
Please note that this is the nutritional profile estimated for all the ingredients that go into a recipe, but the final product may be slightly different. For example, much of the salt used in marinades and sauces are not ultimately eaten as part of the final dish.
Microwave – Move chicken and sauce onto a microwave-safe plate. Cover with saran wrap or microwave-safe lid. Reheat on high heat 3 minutes, remove from microwave, stir and measure temperature at the thickest part of meat. If the temperature does not reach 165F for 15 seconds, return to microwave for 2 more minutes. Repeat until it reaches the target temperature.
Oven – Preheat oven to 325F. Move chicken and sauce onto an oven-safe pan. Cover with oven-safe lid or aluminum foil. Place in oven for 20 minutes and then measure temperature at thickest part of meat. If the temperature does not reach 165F for 15 seconds, return to oven for 10 more minutes. Repeat until it reaches the target temperature.