Chicken Adobo Recipe

Chicken Adobo Recipe
three bay leaves
4 tsp entire black peppercorns
1 tbsp impartial oil
1.Five lbs bone-in/skin-on chicken thighs and 1.5lbs pores and skin-on chicken wings/drumettes
half cup apple cider vinegar
half cup shoyu (soy sauce)
1/2 cup lager beer
1 tbsp brown sugar
five garlic cloves, peeled and smashed

Chicken Adobo Recipe

Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and weigh down three/4 of the peppercorns with a mortar and pestle.
Pour the oil within the dutch oven and brown fowl in batches, skin aspect down, until golden brown and fat has rendered (6-8min).
Wiggle fowl every so often to make sure the pores and skin doesn’t stick. Place all the bird on a plate as you figure the batches. Once carried out, pour out all however 1 tbsp of oil.
Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for two mins.
Add the chicken and any juices and flow warmness to med-high, to bring to a low boil. Lower the heat to med-low, cowl and cook dinner for 45min, flipping the bird midway via.
Remove the lid and simmer for 15min. Remove the fowl and vicinity pores and skin-side up on a baking sheet.
Turn the heat to high and allow the sauce lessen to 1/2 (5-6min).

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