For an easy, tasty weeknight dinner, make Slow-Cooker Adobo Chicken, serve it with some brown rice to soak up the sauce, and cut up some local tomatoes and cucumbers for a cool, colorful side dish. |
Recipe from Skinnytaste
Fast and Slow by Gina Homolka
Husband-Tested in Alice's Kitchen
Serves 3-4
I've been having fun testing recipes from the Skinnytaste cookbooks I recently ordered. I thought this had lots of flavor with very little effort on my part.
1/4 cup reduced sodium soy sauce (or tamari for gluten
free)
3 Tablespoons red wine vinegar
1 Tablespoon Sriracha sauce
1 Tablespoon dark brown sugar (or agave nectar or honey)
8 garlic cloves, crushed
1 Tablespoon grated fresh ginger
Freshly ground black pepper
6-8 (1 3/4 lb. total) skinless chicken drumsticks*
6 bay leaves
1 scallion, chopped, for garnish
In a medium bowl, combine the soy sauce, vinegar,
Sriracha, brown sugar (or agave/honey), garlic, ginger and pepper to taste.
Arrange the chicken in an even layer in the bottom of a
slow cooker Add the bay leave and pour the sauce over the chicken.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is cooked through and falling off the bone. Discard the bay leaves. Serve garnished with scallions.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is cooked through and falling off the bone. Discard the bay leaves. Serve garnished with scallions.
Recipe Notes
*Use a paper towel to pull off the skin from the chicken legs.
*Use a paper towel to pull off the skin from the chicken legs.
Weight Watchers Points: 6 (SmartPoints), 7 (Points+),
6 (Old Points)
1 serving is 2 drumsticks: 276 calories; 8 g fat; 2 g saturated fat; 179 mg cholesterol; 10 g carbohydrates; 1 g fiber; 39 g protein; 5 g sugars; 833 mg sodium
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