Recipe:
chicken Adobo
serves:
4
Ingredients:
Whole chicken legs, cut into drumsticks and thigh section
White vinegar
Garlic, crushed
Bay leaves
Whole black peppercorns, crushed lightly
Soy sauce
Vegetable oil
4 pounds
1 ½ cups
3 cloves
2
½ tbsp.
¾ cup
3 tbsp.
Method:
1. 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.
2. 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.