Directions:
- Wrap the following; paprika, onion, garlic, ginger, bay leaves, pepper corn and chili and using a string to hold the cheesecloth together. In a saucepan add in the chicken broth, oil, vinegar, soy sauce and cheesecloth. Bring to a boil and simmer for 20 to 30 minutes. Remove the cheesecloth. Cool at room temperature. About 1 1/2 hours.
- Wash the rice and place into a rice cooker add in the adobo broth. Set the rice cooker to cook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.95 Kcal (247 kJ) | ||
| Calories from fat | 22.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Sodium | 1747.64mg | 73% | |
| Potassium | 288.56mg | 6% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 21.74 Kcal (91 kJ) | ||
| Calories from fat | 8.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 4% | |
|---|---|---|---|
| Sodium | 644.45mg | 73% | |
| Potassium | 106.41mg | 6% | |
| Total Carbs | 1.59g | 1% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 0.88g | 5% | |
| Vitamin C | 6.3mg | 28% | |
| Iron | 0.3mg | 4% | |
| Calcium | 10.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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