Per Serving (excluding unknown items): 233 Calories; 8g Fat (28.4% calories from fat); 12g Protein; 30g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 478mg Sodium.
- dry split peas
- olive oil
- cumin
- sea salt
- garlic powder
- turmeric
- dry mustard
- cayenne pepper
Serves 4
Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.
WHY THIS RECIPE WORKS:
Adobo is the national dish of the Philippines, and chicken adobo is among the most popular. The dish consists of chicken simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, and black pepper. The problem with most recipes we found was that they were aggressively tart and salty. Our secret to taming both of these elements was coconut milk. The coconut milk’s richness tempered the bracing acidity of the vinegar and masked the briny soy sauce, bringing the sauce into balance.
- soy sauce
- cider vinegar
- bay leaves
- pepper
- g/1 pkg Manicotti shells
- Ricotta cheese
- grated Parmesan cheese
- shredded Mozzarella cheese
- meat from 3 sausages/mild turkey italian
- fresh parsley
- salt
- pepper
- nutmeg
- breadcrumbs
- Tomato Sauce/tomato pesto
- Wonton Wrappers
- Powdered sugar
- Filling:
- vanilla extract
- sugar
- cinnamon
- nutmeg