It's hard not to like this dish. I tried it several times and made some mistakes at first, but the recipe below is what keeps me craving this vinegar based chicken sensation from the Phillipines. In asian markets you'll find "cane" vinegar, but cider vinegar works fine, too. Kids love this dish and the leftovers are a knockout as well...
Ingredients:
2-3lbs. of chicken (preferably thighs and drumsticks)
2T crushed garlic
2T olive oil
1/2 cup cane vinegar, or cider vinegar
1/4 cup soy sauce
1 bay leaf
1t black peppercorns
Preparation:
In a large non-stick skillet, heat oil on medium high heat and brown the chicken in 2 batches. Brown the chicken for 8 minutes and remove with tongs to a plate. Pour off all but 1 Tablespoon of the fat and cook the garlic on low heat. (You don't want to burn garlic, believe me...) Add the vinegar, soy sauce, peppercorns and the bayleaf along with the chicken. Be sure and keep the juices from the chicken that have accumulated and add as well. Cover and cook for 15 minutes, occasionally turning the chicken and basting it with the sauce.
Serve over hot rice.
Wow :-) I will try to make chicken adobo using this recipe.
ReplyDeleteWow.. try it with pineapple chunks.. it will taste awesome. . ;)
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