filipino "adobo"-style chicken

June 1991
1 servings
Whole chicken legs; (about 4 pounds),
  ; cut into drumstick
  ; and thigh sections
1½ cup Distilled white vinegar
Garlic cloves; crushed
Bay leaves
½ tablespoon Whole black peppercorns; crushed lightly
¾ cup Soy sauce
3 tablespoons Vegetable oil
  Cooked rice as an accompaniment

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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