Answers:
Filipino Chicken Adobo
2 1/2 lbs chicken pieces
3-4 cloves garlic, minced (I prefer to smash the cloves, which is more traditional)
1/3 cup white vinegar
1/4 teaspoon black peppercorns, cracked
1 bay palm leaf
1/3 cup soy sauce
3/4 teaspoon salt (or to fondness (I leave this out))
vegetable grease or vegetable cooking spray (for sauteing)
3-4 medium potatoes, cut surrounded by 1 in. pieces (optional)
river (to cover)
Combine all ingredients contained by a deep chalice or stainless steel sauce pan.
Bring to a boil over environment heat, after reduce warmth to medium low.
Cover and simmer for just about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry surrounded by a little grease until browned on all sides.
Transfer to a serving platter or bowl and cover next to sauce. Serve with reheat steamed rice.
While the recipe says to saute the meat after it's cooked, I usually brown the meat beforehand adding the remainder of the incredients. I hold no idea what difference this make, if any.
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Authentic Filipino Chicken Adobo
5 lbs chopped up chickens or chicken wings
3 tablespoons minced garlic
1 life-size chopped onion
2 bay leaves
3/4-1 cup soy sauce
3 tablespoons white vinegar
1 tablespoon unharmed black peppercorns
1/2 cup water
brackish
10 cups cooked white rice
This serves about 13-15 culture. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium roast until it has a stew consistency. (Or become stew-like)
Note: you may want to try the vinegar and soy sauce a little at time until you capture the right flavor.
Then serve hot, over rice.
There was a recipe for this contained by the New York Times food section a couple of months ago. It looked perfect (I cut it out, but have not cooked it yet). You can find it surrounded by the archive at www.nytimes.com. I think they charge close to $5, you can pay online and gain it instantly.
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