Do you have a Filipino chicken recipe you can share with me?!
2 1/2 - 3 pounds chicken, cut into pieces
1 1/2 cups sherry vinegar or rice vinegar
1/4 – 1/3 cup soy sauce (depending on how dark and salty you want it)
1/2 cup coconut milk (optional)
12 cloves of garlic, peeled whole
3 bay leaves
1/2 tablespoon whole black peppercorns
3 Thai chili peppers (optional)
Marinate chicken in all the ingredients for at least 2 hours. Arrange chicken in a stainless steel or enamel-coated pot. Pour marinade over the chicken and bring to a boil. Lower heat and simmer for about 20-25 minutes until tender. Remove chicken and reduce sauce to a heavy cream consistency. Return chicken to sauce and cook for another 5-10 minutes on medium heat until golden brown. (Optional: chicken can be broiled or fried before returning to sauce.)
nfd?
Answers: Chicken Adobo
2 1/2 - 3 pounds chicken, cut into pieces
1 1/2 cups sherry vinegar or rice vinegar
1/4 – 1/3 cup soy sauce (depending on how dark and salty you want it)
1/2 cup coconut milk (optional)
12 cloves of garlic, peeled whole
3 bay leaves
1/2 tablespoon whole black peppercorns
3 Thai chili peppers (optional)
Marinate chicken in all the ingredients for at least 2 hours. Arrange chicken in a stainless steel or enamel-coated pot. Pour marinade over the chicken and bring to a boil. Lower heat and simmer for about 20-25 minutes until tender. Remove chicken and reduce sauce to a heavy cream consistency. Return chicken to sauce and cook for another 5-10 minutes on medium heat until golden brown. (Optional: chicken can be broiled or fried before returning to sauce.)
nfd?
Chicken Arroz Caldo
Ingredients
? 4 chicken thighs or drumsticks
? 2 cups of sticky rice (uncooked)
? 1 qt of chicken stock (fat free, sodium free)
? 2 knobs of ginger (peeled, chopped 1/4 inches)
? 4 cloves of garlic (chopped roughly)
? 1 onion or 2 shallots
? green onions
? 2 tablespoons patis or fish sauce
? salt and pepper
METHOD
Arroz Caldo means "hot rice".
1. Get a big pot hot and add some olive oil, and brown the chicken. Salt and pepper.
2. When you flip over the chicken, add the chopped onion or shallots and let it sautee until the other side of the chicken browns.
3. Add garlic, give a quick toss and add uncooked rice.
4. Mix around the rice and add the patis or fish sauce. Add ginger. Mix around and add chicken stock.
5. Cover and bring to simmer.
6. When simmer, bring heat to medium and continue to stir. Making sure rice doesn't stick to the bottom of the pot.
7. Continue to check the tenderness of the ric. If mixture is getting too thick, loosen with lukewarm water.
8. When rice is cooked just right, serve with chicken in a bowl and garnish with green onions and/or deep fried shallots and garlic and a grind of black or white pepper.