Chicken Adobo
This Philippine chicken dish great for entertaining because you can poach the chicken the day before, skim the fat from the sauce, then reduce the sauce while grilling the chicken to finish it. This goes great with plain white rice and a salad or grilled vegetables.
- 1 cup soy sauce
- 1/2 cup white or rice vinegar
- 1 cup water
- 1 Tbs chopped garlic
- 2 bay leaves
- black pepper to taste
- 3-4 pounds of bone-in chicken pieces (1 cut up chicken or your favorite parts)
Combine the soy sauce, vinegar, water, garlic, bay leaves and pepper in a pot large enough to hold the chicken pieces in one layer. Bring the liquid to a boil then add the chicken. Cover and reduce the heat to a slow simmer and cook until done (about 30 minutes), turning the chicken partway through cooking.
If you're doing this in advance, refrigerate the chicken in the sauce. About 45 minutes to an hour before you want to eat, pull the chicken from the frig and skim the fat, then let the chicken come to room temperature.
Remove the bay leaves from the sauce and put the liquid in a small saucepan. Bring to a boil, then reduce heat and let it reduce to about 1 cup. This will take a while.
Start your grill and grill the chicken 5-10 minutes per side over a medium hot grill.
Adapted from How To Cook Everything: Simple Recipes for Great Food
Related Articles and Recipes
