MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Chicken Adobo
Categories: Chicken, Filipino
Yield: 6 Servings

1/4 c Soy sauce (65 ml)
1/2 c White Filipino cane vinegar,
-or distilled white vinegar,
-(125 ml)
6 cl Garlic; up to 8; smashed
-with the side of a knife
-and peeled
1 ts Whole black peppercorns
2 Bay leaves
6 Skin-on; bone-in chicken
-thighs

Preparation time: 5 minutes
Cooking time: 45 minutes

Place the soy sauce, vinegar, garlic, black peppercorns, and bay
leaves in a large, nonreactive saute pan, and then nestle the chicken
thighs, skin side down, into the pan. Bring the liquid to a boil over
high heat, and then cover and simmer over low heat for 20 minutes.
Turn the chicken over, and then cover and simmer for another
10 minutes.

Uncover the pan, and the increase the heat to high and return the
sauce to a boil. While occasionally turning and basting the chicken,
continue boiling the sauce, uncovered, until it is reduced by half
and thickens slightly, 5-7 minutes. Serve with steamed white rice.

Variations:

* While the sauce is reducing, transfer the chicken thighs, skin side
up, to a foil-lined sheet pan. Brown the chicken thighs underneath
the broiler for 3-5 minutes.
* Use freshly ground black pepper instead of whole peppercorns.
* For a drier chicken adobo, you can reduce the sauce until it is
almost completely evaporated. The chicken will then begin to fry
in its own fat that is still left in the pan.
* For a saucier adobo, double the amount of soy sauce and vinegar.
* To make this adobo as an appetizer, use 2 lb (1 kg) of chicken
wings instead of thighs.

Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013

MMMMM
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Re: Classic Chicken Adobo
By: Ben Collver to All on Fri Feb 09 2024 10:27 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Chicken Adobo
Categories: Chicken, Filipino
Yield: 6 Servings

1/4 c Soy sauce (65 ml)
1/2 c White Filipino cane vinegar,
-or distilled white vinegar,
-(125 ml)
6 cl Garlic; up to 8; smashed
-with the side of a knife
-and peeled
1 ts Whole black peppercorns
2 Bay leaves
6 Skin-on; bone-in chicken
-thighs

Preparation time: 5 minutes
Cooking time: 45 minutes

Place the soy sauce, vinegar, garlic, black peppercorns, and bay
leaves in a large, nonreactive saute pan, and then nestle the chicken
thighs, skin side down, into the pan. Bring the liquid to a boil over
high heat, and then cover and simmer over low heat for 20 minutes.
Turn the chicken over, and then cover and simmer for another
10 minutes.

Uncover the pan, and the increase the heat to high and return the
sauce to a boil. While occasionally turning and basting the chicken,
continue boiling the sauce, uncovered, until it is reduced by half
and thickens slightly, 5-7 minutes. Serve with steamed white rice.

Variations:

* While the sauce is reducing, transfer the chicken thighs, skin side
up, to a foil-lined sheet pan. Brown the chicken thighs underneath
the broiler for 3-5 minutes.
* Use freshly ground black pepper instead of whole peppercorns.
* For a drier chicken adobo, you can reduce the sauce until it is
almost completely evaporated. The chicken will then begin to fry
in its own fat that is still left in the pan.
* For a saucier adobo, double the amount of soy sauce and vinegar.
* To make this adobo as an appetizer, use 2 lb (1 kg) of chicken
wings instead of thighs.

Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013

MMMMM

Here here's my version:

xcarol's ugly chicken

1lb bone in chicken, thighs optimal
3TB goya adobo seasoning
2-3 quarts water

Boil it for 3 hours or untl the skin easily lifts off. That's cooks treat. Now boil longer if not easy to remove meat then remove thighs to a plate and pick the meat loose.

It looks *fugly ugly* but tastes awesome! Eat meat cold from fridge, put in softshell tacos with lettuce, onions and cheese and add onions and eat cold or rewarm with added sour cream after nice and hot. Make casseroles with it. Goes well in a stir fry. Grace a salad with it!

Odd recipe I know but we like it.

xxcarol
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