CHICKEN ADOBO

                 CHICKEN ADOBO RECEIPE

Ingredients

Serves 4 to 5

• 10-12 chicken drumsticks or 8 thighs, about 3 lbs (1.4 kg)
• 1/4 cup light soy sauce (60 ml)
• 1 1/4 cup vinegar: cider, white, rice, or Filipino palm vinegar (300 ml)
• 10 large garlic cloves, peeled and coarse chopped
• 1 cup whole canned tomatoes with liquid (240 ml)
• 2 medium onions, sliced thin
• Extra-virgin olive oil
• 1 tbsp. fresh ground black pepper, according to taste (15 ml)
• 2 bay leaves, broke

PREPARATION

1

Prep the chicken. Wash the chicken in water and drain well. Leave the skin on and bones in.

2

Mix the ingredients the day before.. Ideally, your ingredients will marinate for a day before cooking. Use a large glass or stainless steel bowl and combine the soy sauce, vinegar, garlic, pepper, and tomatoes.

• Break up the whole tomatoes with your hands in the bowl.
• Add the chicken and submerge it almost completely in the mixture.
• Cover lightly and refrigerate for about 18 to 24 hours.

3

Cook the chicken. Pour the chicken and mixture into a non-stick, 4-quart (3.8 L) pot.

• Bring to a gentle boil at about 212 degrees F (100 degrees C). Cover and let cook for 25 minutes or until the chicken’s center is 175 degrees F (80 degrees C). Use a meat thermometer to check the chicken’s temperature.
• Move the chicken to a plate, using tongs.

4

Reduce the sauce. Skim as much fat as possible from the liquid as it cooks and increase heat. Boil the water down by half.

5

Brown the chicken. As the sauce reduces, grease a 12-inch (30.5 cm) sauté pan with olive oil.

• Heat the pan to medium-high or 375 to 450 degrees F (190-230 degrees C).
• Add the chicken, skin down, to brown for up to 8 minutes. Keep the pieces skin down, but move if necessary to keep the chicken from sticking to the pan.
• Adjust heat so the chicken doesn’t burn. Internal temperature should be about 175 degrees.
• Watch for splatter!
• Cook for up to about 8 minutes or until the chicken is a deep golden brown.

6

Add onions. When the chicken is a deep brown on one side, turn the pieces and add the onion slices around them. Continue to brown the chicken, and move around the onions to prevent burning. Cook for 5-7 minutes or until the onions are tender.

7

Transfer and serve. As soon as the chicken starts falling off the bones and the sauce starts to have a gravy-like consistency, you are ready to serve. Use a slotted spoon to transfer the chicken and onions to your serving bowl. Pour the boiled-down juices over the chicken and onions.

• Enjoy with white rice.
• Serve with pinot noir or red zinfandel. For a non-alcoholic option, consider ice tea, lemonade, or ginger beer.
• Place leftovers in the fridge. It tastes even better after a day or two.....

1.