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Old 09-18-2005, 08:57 AM   #1
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Filipino Chicken Adobo

One of these days, I'm going to try this. I'm not sure how much it yields, but 6# of chicken is a lot of chicken!

Filipino Chicken Adobo

c Kikkoman soy sauce
2 c white vinegar
2 c water
8 cloves garlic, mashed or minced
4 bay leaves
2 t freshly ground black pepper
2 small dried cayenne peppers
3 t salt
6 # split chicken breasts (or thighs)
c vegetable oil

In medium bowl, combine soy sauce, vinegar, water, garlic, bay leaves, pepper, cayenne peppers and salt. Pour over chicken pieces in a large, covered Dutch oven. Marinate at room temperature 30 minutes. Then bring to a boil over medium-heat. Reduce heat, cover and simmer 30 minutes. Remove and drain the chicken pieces. Continue simmering the liquid uncovered until reduced by half. In large skillet heat the oil and brown the chicken pieces on all sides, cooking in batches if necessary. Be careful because it can splatter. Then add the chicken back into the simmering liquid, and reduce heat to low until serving time. Use some of the sauce to deglaze the skillet, and add the resulting pan juices back to the original pan.

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Old 09-18-2005, 11:29 AM   #2
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oooh, i started an adobo thread a while back:
Adobo, anyone?

i love the stuff, we have adobo once a week at my house.
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Old 09-18-2005, 11:50 AM   #3
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I too love adobo!! It's flavor-packed and easy to make.
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Old 09-18-2005, 11:52 AM   #4
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It looks very similar to my mom's except without the bay leaves, cayenne pepper, and vegetable oil. She also uses cider vinegar instead of white.
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Old 09-18-2005, 04:44 PM   #5
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Quote:
Originally Posted by Anau
She also uses cider vinegar instead of white.
I was wondering about that. IMHO, white vinegar is just a little harsh on my palate. I prefer the flavor of cider vinegar, or possibly rice wine vinegar, as it's just a little smoother on my throat.

Anyone try sub'ing out rice wine vinegar for white vinegar in an Adobo?
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Old 09-18-2005, 04:52 PM   #6
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I understand the harshness of white vinegar but it is very smooth in an adobo recipe. There's really no bite or harshness to it, just a nice flavor. I haven't used apple cider because there is such a great flavor difference. It's worth a try on a couple pieces next time I make it though. I would imagine that rice wine would be very good here.
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Old 09-18-2005, 06:26 PM   #7
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Do my my grandma does, add some sugar if it's too acidic. Naturally, her spaghetti sauce could be eaten as a dessert.
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Old 09-18-2005, 06:50 PM   #8
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6 #??
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Old 09-18-2005, 08:01 PM   #9
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Allen - Here is a scaled down version that I use. Sometimes I add more soy sauce.
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Old 09-18-2005, 08:14 PM   #10
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Quote:
Originally Posted by Alix
6 #??
Sorry, Alix, that's the professional in me coming out. "6#" means six pounds. Many of my recipes will read that. I'm going to have to change all those when I try to start putting my cookbook together.
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