AllenOK
Executive Chef
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
½ 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)
¼ 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.
Filipino Chicken Adobo
½ 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)
¼ 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.