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Re:Chicken Adobo with Rice

First things first: Filipinos do not generally eat with chopsticks, we use fork and spoon.As for the recipe, it's not bad, but I'd at least double the garlic, up to a whole blub, doesn't need to be minced, smashed is more than enough.Eliminate the extra vegetable oil, as you will get more than enough fat from the chicken thighsby the way, use thighs on the bone, with skinand the chicken doesn't need to be seasoned and browned before braising.I'd never use low-sodium soy sauce, I'd bump the bay leaves to 2-4, and I'd use Filipino cane vinegar or coconut palm vinegar, or at least apple cider vinegar, in place of distilled white. I only use white vinegar in adobo if I somehow run out of the others, and have to dip into my household cleaning bottle of white vinegar.The important part is right in this recipe: a 1:1 ratio of soy sauce to vinegar, and a 1/2 cup of each with do you for 2-3 pounds of chicken, especially since modern chickens are so full of water. Just toss everything in a pot, cover and simmer it until the chicken is tender and falling off the bone, about 45-60 minutes. Reduce the sauce if you like, and serve. The more you reduce it, the saltier it gets, so if you want yours thick rather than soupy, maybe reduce your soy sauce to 1/3 cup. Or just use more chicken.


Posted: 09:07 pm on December 24th 2015