Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    ADOBO CHICKEN     

   Ingredients :
 
4 chicken skinless breast fillets, no skin
1 onion, finely chopped
1 ¼ cup plain yogurt
½ teaspoon ground ginger
1 teaspoon paprika
½ teaspoon ground curry
1 tablespoon lemon juice
Rind of ½ lemon
Salt
1 garlic clove, minced

   Preparation:

Prick chicken fillets with a fork or a thick needle. Place fillets on a large dish.

Combine remaining ingredients and cover chicken fillets. Cover and refrigerate overnight.

Place a rack on a baking pan. Remove fillets from the adobo sauce and place them on the rack. Pour the adobo sauce left over the chicken.

Take fillets to preheated moderate oven 325 °F (160 °C) for 1 ½ hour, until tender.

Serve with a salad.
        4 servings
        Calories: 150 per serving
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved