Filipino "adobo"-style Chicken
Tangy Soy Chicken."This tasted great,im wondering if it would be fine if the soy sauce was added at the first 20 minutes of cooking and the second 20 minutes of cooking were omitted.by the time the 40 minutes was over the chicken was pretty much falling off the bone and was tricky to keep it from falling apart when I browned it..I will definately make it again" - Dcool12no
Yield: 1 Serving Ready in 45 minutes
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Filipino "adobo"-style Chicken 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 saute 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.
Serves 4 to 8.
Gourmet June 1991
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