Ready in 45 minutes
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
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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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trinadore 5 months agoWay too vinegar-y for me. Pretty much inedible.
bbrandenburg10 7 months agoEasy to make and delicious!
2wheelslave 9 months ago
yunamira 10 months agoI made it using chicken thighs. a very easy and tasty way to make chicken!!
__pajaxiong 11 month agoI added a lot of sugar in mine. My brother-in-law enjoyed it a lot.
msdils 1 year agoTangy but not sweet! I don't like heavily sweet glazes, so this one was great. However, I think I'd still go with less vinegar, not so much because of the taste, but because of the vinegar odor while I was trying to boil down the liquid. Very strong!
missmimi12345 1 year agoVery good. Ate it with my sourdough bread and it was perfect!
carolynh1978 1 year agoEveryone loved it. Great recipe!
neilsigno 1 year agoSounds classic moms.recipe manila
Dcool12no 1 year agoThis 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
Loveyolife 1 year agoI have to say it is very good, lol better than moms! I tried it in my crock pot worked very well! It's missing the ginger but other than that very good! :)
gauby 1 year agoI loved this. Don't worry about the vinegar. It works out and makes this a flavor treat!! Since the chicken was completely cooked I skipped the last step. This would be great for a crowd!!!!
kitchenfanatic 1 year agoThis recipe is the closest I've found to match adobo from my childhood.
Marjoram 1 year agoVery tasty recipe. I worried about all the vinegar but you didn't taste it at all. My husband loved it. Will definitely make again.
Buchanmi 1 year agoWe LOVED this! What a keeper! Honestly, it was perfect!
kimberlydavis1 1 year agoI got an adobo recipe from a coworker who Filipino and it's the same recipe here the only difference is she added oyster sauce but this was great.
ZABRINAG 1 year agoMy Mom is Filipino and this is the BEST food ever!
expendables70 2 years agothe words of my cousin... it's better than grandmas.
Shaniece2011 2 years agoI come Philippines and England and it's nice with rice
Brocantes 2 years agoExcellent! Makes you want to lick the plate!