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Chicken: Chicken Adobo

Source of Recipe

DeeDee


List of Ingredients

2 pounds chicken breasts, skinned, cut in pieces
1 cup chopped onions
1/2 cup low-sodium chicken broth
3 Tbsp red chili powder
2 garlic cloves
1 Tbsp red wine vinegar
1/2 tsp oregano, Mexican if possible
1/2 tsp freshly ground cumin
1/4 tsp salt
12 corn tortillas
1/2 cup green onions, chopped finely



Recipe

1. Puree all ingredients except chicken, tortillas and green onions in blender container. Pour half of the chile puree into a large baking dish with a cover.

2. Arrange chicken pieces in the dish and pour remaining chili mixture over the chicken. Cover and refrigerate overnight.

3. Remove from refrigerator about 30 minutes before baking. Preheat oven to 350F degrees.

4. Bake covered chicken for 30 minutes. Remove cover and bake 45 minutes more, basting occasionally with chile sauce.

5. Shred chicken. Remove any fat from sauce. Return to pan and bake 15 minutes longer. Serve on warm corn tortillas with chopped green onions.

Serves 6

Nutritional Information Per Serving:
322 Calories; 4.7 g Fat; 3 g Fiber; 400 mg Sodium;
1 g Sat Fat; 88 mg Cholesterol
Exchanges: 2 Bread, 3 Meat, 1/2 Vegetable, 1/2 Fat