Filipino-Style Spicy Chicken Adobo
While sugar cane vinegar is often used in the making of this national dish, apple cider vinegar is a good alternative if you can’t find it.
- 1/2 cup cider vinegar
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 2 Turkish bay leaves or 1 California
- 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs finely.
- Accompaniment: cooked rice
Mix the vinegar with soy sauce, garlic, straight leaves and half a teaspoon of dark pepper in a bowl, at that point, fill a lockable plastic bag. Include chicken, sealant and air pressure. Go fully covered, at that point, put a bag in a frying pan for heating and season the chicken, cooled, spinning from time to time, two hours.
Let the chicken remain at room temperature for 45 minutes.
Preheat broiler chicken to 425 degrees Fahrenheit.
We arrange the chicken, move the skin up, in a single layer in a 13 x 9 x 2-inch metal preparation dish and pour the marinade over it. Heat it in the middle of the grill until done for about 30 to 35 minutes. Transfer the chicken, and skin sides to the oven bowl. Mix the marinade in a small skillet and reduce the fat.
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Cook the chicken about 4 crawl from the heat until the skin becomes shiny and fresh, for 2-3 minutes. During chicken, the seasoning is heated to a boil and leaves the cove leaves. Serve the chicken with the sauce.