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Chicken Adobo


Chicken Adobo



3 narrows leaves

4 teaspoons entirety dark pepper

1 tablespoon unbiased oil

1.5 pounds bone-in/skin-on chicken thighs, 1.5 pounds skin-on chicken wings/dram


1/2 container apple cider vinegar

2 mugs soy sauce

1/2 container lager

1 tablespoon brown sugar

5 garlic cloves, peeled and crushed


Chicken Adobo


Chicken Adobo new york times recipes



In a Dutch broiler over medium warm, toast the inlet clears out and peppercorns until fragrant. You

will get a pleasant shine (3-4 minutes).


Remove the flavors and pulverize 3/4 of the peppercorns in a mortar.

Pour oil into a Dutch stove and sear the chicken, skin side down, in bunches until brilliant brown and

greasy (6 to 8 minutes).

Shake the chicken every so often to anticipate the skin from staying. Prepare each piece, putting the

entire chicken on a plate. Once done, pour in all but 1 tablespoon of oil.


Return the pot to the stove over moo warm and include the vinegar, soy sauce, brew, brown sugar,

garlic, inlet leaf, and pepper. Mix and cook for 2 minutes.

Add the chicken and dish juices and bring to a bubble over medium warm. Decrease warm to

medium, cover, and stew for 45 minutes, turning the chicken midway through.

Remove cover and stew for 15 minutes. Expel the chicken and put it on a heating sheet, skin side up.

Increase the warm and hold up until the sauce diminishes by half (5-6 minutes).

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