This is the easiest chicken adobo you will ever make. I adapted it from a recipe by Millie Reyes (of the famed Aristocrat Restaurant in Manila) -- she combined chicken and pork, but I did not have any pork at hand. I also held back on the vinegar (her recipe called for 1 cup) as I didn't want the sauce to be too sour. The adobo actually tasted very good, and it was simple and quick to prepare since you don't have to fry the meat like you would in the traditional adobo way. I actually like my adobo a little bit on the dry side, as a result of the sangkutsa step (frying), but if you like your adobo saucy (or even soupy), then you will love this.
Ingredients:
1whole chicken, adobo cut
1/2 cup soy sauce
1/2 cup vinegar
1 head garlic , peeled and smashed
10-12 whole peppercorns
3 bay leaves
1/2 cup water
1whole chicken, adobo cut
1/2 cup soy sauce
1/2 cup vinegar
1 head garlic , peeled and smashed
10-12 whole peppercorns
3 bay leaves
1/2 cup water
Directions:
Put all ingredients in a stock pot. Bring to a boil; reduce heat to low and simmer without stirring for 1 hour.
Scoop out the chicken pieces using a slotted spoon; transfer chicken onto a platter and cover loosely to keep warm.
Continue simmering the sauce until reduced by half; strain and discard the solids. Return the chicken to the pot; simmer until heated through. Adjust seasoning. (If you want a thicker sauce, make a slurry by diluting 1 teaspoon cornstarch in 2 teaspoons water and add to the sauce while stirring.)
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