Adobo Chicken
From nikachu 16 years ago
- 60 minutes to make
- Serves 6
I found this recipe on Epicurious.com when I was in college, and I make it over and over. I love the bite it gives when you first taste it. I use coconut vinegar found at an Asian supermarket to lower the acidity and olive or avocado oil for healthy heart cooking. Read more This is best with lots of rice and some steamed greens on the side. See less
Ingredients
- 4 lbs dark meat chicken (drumsticks and thighs, separated) shopping list
- 1 1/2 c distilled white vinegar shopping list
- 3 garlic cloves, crushed shopping list
- 2 bay leaves shopping list
- 1/2 tbsp crushed black pepper shopping list
- 1 c water shopping list
- 3/4 c soy sauce shopping list
- 3 tbsp vegetable oil shopping list
How to make it
- Combine chicken, vinegar, garlic bay leaves, pepper and water in a large kettle, bring to a boil, and simmer covered for 20 minutes.
- Add soy sauce and simmer for another 20 minutes.
- Transfer chicken to a plate and cover, reserving liquid.
- Boil liquid for 10 minutes, or until reduced to one cup.
- Meanwhile, sauté chicken in oil in separate frying pan for five minutes, or until browned.
- After reserved liquid has boiled down, skim fat and remove bay leaves. Transfer chicken to a serving plate and add sauce over it.
The Rating
Reviewed by 3 people-
I made this tonight for dinner and we loved it. And mattjb is right it makes the house smell so good. I used rice vinegar instead of white vinegar. Thanks for a great post.
coffeebean53
in Charlotte loved it
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" It was excellent "