Filipino Adobo -Style Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Tangy Soy Chicken) Ingredients:
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections |
1 1/2 cups distilled white vinegar |
3 garlic cloves, crushed |
2 bay leaves |
1/2 tablespoon whole black peppercorns, crushed lightly |
3/4 cup soy sauce |
3 tablespoons vegetable oil |
cooked rice as an accompaniment |
Directions:
1. In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
2. In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.
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