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  • Adobofilipino

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    This Filipino chicken adobo recipe calls for marinating chicken thighs in white vinegar, soy sauce, crushed garlic, black peppercorns and bay leaves for 1 to 3 hours. The chicken and marinade are then simmered for 30 minutes with the lid on and 20 more minutes with the lid off, allowing the sauce to thicken. The finished adobo chicken is served with steamed rice and serves 6 to 8 people.

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    adobofilipino

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    This Filipino chicken adobo recipe calls for marinating chicken thighs in white vinegar, soy sauce, crushed garlic, black peppercorns and bay leaves for 1 to 3 hours. The chicken and marinade are then simmered for 30 minutes with the lid on and 20 more minutes with the lid off, allowing the sauce to thicken. The finished adobo chicken is served with steamed rice and serves 6 to 8 people.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    26 views1 page

    Adobofilipino

    Uploaded by

    api-317581370
    This Filipino chicken adobo recipe calls for marinating chicken thighs in white vinegar, soy sauce, crushed garlic, black peppercorns and bay leaves for 1 to 3 hours. The chicken and marinade are then simmered for 30 minutes with the lid on and 20 more minutes with the lid off, allowing the sauce to thicken. The finished adobo chicken is served with steamed rice and serves 6 to 8 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Adobo Filipino

    from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution, by Alice Waters.

    Preparation time: 10
    minutes

    Cook time: 50 minutes

    Serves: 6 to 8 servings

    Ingredients

    4 to 5 pounds chicken thighs


    1/2 cup white
    1/2 cup soy sauce
    4 cloves garlic, crushed
    1 teaspoon black peppercorns
    3 bay leaves
    Steamed rice, for serving

    Directions
    Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the
    refrigerator for 1 to 3 hours. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring
    occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve
    with steamed rice.
    Serves 6 to 8.

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