Chicken Adobo

Chicken Adobo
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This is a classic Spanish dish introduced to the Philippines during the Spanish Colonial Era. Rather than the Adobo meaning “sauce” in the Philippines, it refers to the chicken being cooked with vinegar.

Ingredients

  • 1 ½ cups of white vinegar
  • 3 Tablespoon vegetable oil
  • ¾ Soy Sauce
  • 4 Pounds of chicken
  • 3 Garlic cloves, crushed
  • ½ tablespoon whole black peppercorns, crushed lightly
  • 2 Bay leaves

Cooking Directions

  1. In a large pot, combine the chicken, vinegar, garlic, bay leaves, pepper and 1 cup of water. Bring the mixture to a boil, cover and let simmer for 20 minutes. Transfer the chicken to a plate and let the liquid boil until it reduces to 1 cup. This will take about 10 minutes.
  2. Let the sauce cool, removing the bay leaves and skin fat from the surface. Serve the chicken on a rimmed plate, pouring the sauce over the chicken. Goes well with warm rice.
  3. In a large skillet, heat the oil over high heat until hot. Be careful not to let it burn. Add the chicken and sauté it until brown, this will take about 5 minutes.


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