Adobo-style Chicken (Tangy Soy Chicken)

Serves: 4 to 8

Your rating: None (5 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free



In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.

Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.

In a large skillet, heat the oil over high heat until it is hot, but not smoking. Sauté the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.

Recipe by Ron Cox

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

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More about: chicken, soy sauce


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Adobo-style Chicken

This recipe certainly sounds like the way Filipinos make Chicken Adobo. I imagine it will be good.

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