Chicken adobo "Filipino"

Chicken adobo
Average: 5 (2 votes)

Chicken adobo "Filipino" ingredients

  • 2 kg Chicken, leg (drumsticks)
  • 30 g garlic
  • 1 dl Vinegar, white wine
  • 1 seasoning (salt+pepper)
  • 1 Seasoning II (bay leaf/cloves/pepper)
  • 1⁄2 dl Soya sauce, kikkoman
  • 5 dl water
  • 1 dl Coconut milk, canned

Cooking Chicken adobo "Filipino"

1. CUT CHICKEN LEGS INTO DRUMSTICKS AND THIGH PLACE THEM IN A SAUCEPAN SEASON THEM WITH SALT, BLACK PEPPER, CHOPPED GARLIC, BAYLEAF AND CLOVE ADD WATER AND BRING TO BOIL REMOVE SCUM AND REDUCE HEAT SIMMER UNTIL CHICKEN IS TENDER REMOVE CHICKEN FROM STOCK REDUCE STOCK UNTIL IT THICKENS SKIM OFF FAT FROM STOCK POUR SKIMMED FAT INTO A FRYING PAN AND HEAT UP FRY CHICKEN ON BOTH SIDES UNTIL BROWN ADD COCONUT MILK TO REDUCED ADOBO SAUCE AND ADJUST SEASONING POUR THE READY SAUCE OVER FRIED CHICKEN AND SERVE.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.