It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
It’s been a while since I’ve done a chicken recipe. In fact, I’m scratching my head trying to remember if I’ve ever posted one! In any case, this is a dish I’d never heard of before Mike and I married, but I learned to cook it at his request. He has fond memories of his Filipina grandmother making big pots of adobo that smelled wonderful and tasted even better, so we got on the phone and asked for the recipe. The tangy salt flavor has that umami quality that really hits the spot.
Savory-Good Chicken Adobo
Serve this over a bed of rice. It’s even better the next day, although we rarely get to experience that since the family usually wipes out the whole batch before the night is through. You can also do this with pork and it’s heavenly! Buy country pork strips and cut into small pieces, flour them, and follow the rest of the instructions below.
Ingredients
1
whole chicken, cut into pieces
1 head
of garlic, chopped fine
A
couple Tbsp olive oil (or your favorite sauteeing oil)
1 tsp pepper
PLUS 4 whole pepper cloves
3
dried bay leaves
1 cup
soy sauce
1 cup
vinegar
Directions
Saute
garlic in oil in large pot (big enough for all your chicken pieces) over medium
heat until garlic is lightly browned. This only takes a minute or so, and you’ll
want to watch carefully. Don’t let the garlic turn dark brown, or it will be
bitter. Add chicken and sauté until brown on both sides and chicken is
beginning to tenderize (might take about 10 minutes). ground black pepper,
whole black pepper cloves, bay leaves, soy sauce, and vinegar, and let simmer
for 25-35 minutes or until chicken is cooked through and super tender.
3-4 Servings
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