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Chicken Adobo Recipe

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This recipe for Chicken Adobo, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Encarnacion
Added: Sunday, September 10, 2006


2-3 lb. package of chicken thighs or legs
5-6 cloves garlic, slightly mashed
3/4 cup vinegar
1 tsp. cracked peppercorns
1/4 cup soy sauce
1/4 cup water
Optional: 1 bay leaf, a pinch of sugar

1. Sear the chicken parts in a heavy-bottomed pan until skin
is browned all over and fat is rendered. Drain the fat off.

2. Add garlic, vinegar, peppercorns, soy sauce and water,
and bring liquids to a boil. Add optional ingredients if desired.

3. Reduce heat to low, cover with tightly fitting lid and
simmer for about an hour to 90 minutes, stirring
occasionally. Meat will become very tender.

4. Remove the chicken from the sauce and place in the
serving dish. Strain out garlic cloves, peppercorns and bay
leaf. If desired, pour the sauce into a gravy separator and
discard the fat that rises to the top. Pour sauce over meat.

Served with steamed rice and sautéed greens, such as
baby bok choy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 mins.
Personal Notes:
Personal Notes:
Traditionally, the chicken is seared after the
simmering, but I prefer to do it beforehand. This has nothing
to do with Mexican adobe by the way.

Variation: after straining and separating the sauce,
you may add 1/2 cup of coconut milk to thicken and
slightly sweeten the sauce.

Tina's Kitchen Notes
Rice wine vinegar is best, but any mild tasting vinegar will do.

I use reduced-sodium soy sauce (the one with the green




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