Chicken Adobo!! please help.?!
ok so i would like to know how to cook chicken adobo i would really Love yo cook it for my boyfriend! thanks!!Www@FoodAQ@Com
Answers:
I love the salty, sourness of adobo, and the hint of bay leaf in the dish! Here's a simple recipe with some basic ingredients:
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment
Preparation
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes!. Add the soy sauce and simmer the mixture, covered, for 20 minutes!. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup!. Let the sauce cool, remove the bay leaves, and skim the fat from the surface!.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well!. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice!. Www@FoodAQ@Com
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment
Preparation
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes!. Add the soy sauce and simmer the mixture, covered, for 20 minutes!. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup!. Let the sauce cool, remove the bay leaves, and skim the fat from the surface!.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well!. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice!. Www@FoodAQ@Com
Fat gave you a good recipie!. We like to add 6 to 8 cloves (the spice) to ours to help mellow some of the sour taste!.Www@FoodAQ@Com