Chicken Adobo
Chicken Adobo - Classics from Filipino cuisine
Healthy, because
Even smarter
Nutritional values
Considerable amounts of niacin are found thanks to chicken meat in Chicken Adobo. The B vitamin has a variety of functions, including keeping mucous membranes and skin healthy - both of which are important barriers to prevent pathogens from entering our bodies.
As a side dish to the Chicken Adobo we recommend rice. With the leftover half of the lime, you can prepare a refreshing infused water, for example, which goes perfectly with the Chicken Adobo in terms of taste.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 red chili pepper
- 3 garlic cloves
- 2 ¼ ozs soy sauce
- 4 Tbsps apple cider vinegar
- 2 Tbsps Fish sauce
- 14 ozs Coconut milk
- 4 chicken top legs (about 6 oz)
- 2 bay leaves
- 2 Tbsps sesame oil
- salt
- peppers
- 2 scallions
- ½ organic lime
- 2 Tbsps Shredded coconut
Kitchen utensils
Preparation steps
Halve chili pepper lengthwise, remove seeds, wash and finely chop. Peel garlic and also finely dice. Place in a bowl with soy sauce, apple cider vinegar, fish sauce and coconut milk. Rinse chicken legs, pat dry, add with bay leaves and cover and refrigerate for about 2 hours.
Heat oil in a slow cooker or roaster. Remove meat from marinade and sear, skin side down, over medium heat for 4-5 minutes. Turn and sear 1-2 minutes more, seasoning with a little salt and pepper and adding marinade. Cook meat in slow cooker, covered, over medium heat for about 2 hours or in roaster, covered, in preheated oven at 100 °C / 210 ˚F for about 1 1/2 hours.
Shortly before the end of the cooking time, clean the spring onions, wash and cut into fine rings. Wash lime half hot, dab dry and finely grate peel. To serve, sprinkle scallions over chicken adobo along with shredded coconut and lime zest.
