Adobo Recipe

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Adobo
Banana Ketchup
Beef Mechado
Chicharon


Friday, June 23rd 2017

Adobo Recipe

2 1/2 lbs chicken pieces (thighs, legs, wings only)
3-4 cloves garlic, smashed with a heavy object.
1/3 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
water
3/4 teaspoon salt (optional)
cooking oil

Combine all ingredients in a deep glass and allow to sit for 30 minutes. Add enough water to cover chicken. Transfer to a stainless steel sauce pan and bring to a boil over medium heat, then reduce heat to medium low. Cover and simmer for about 30 minutes or until the meat is very tender. While cooking use tongs or a large spoon to gently turn and rotate meat from time to time. Remove the meat from the sauce and brown the meat in oil. Work in batches if needed. Heat sauce to reduce to desired consistency. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.

Note the soy sauce should provide enough salty flavor. If not, add extra salt to taste.

 

 


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