Chicken Adobo

I don't have a picture of this one - which is really for the best because it's not much to look at - but trust me when I tell you it is AMAZING!

I got this recipe from Sarah a hundred years ago when I was young and single and had the energy to 1) read and 2) drive 50 miles EACH WAY to book club.

You MUST try it.  And if you're not convinced let me tell you that it is the only meal I make (except pasta) that my ENTIRE FAMILY eats. (Okay, except Doug. "No Tank You Momma!")  I always serve it with mashed potatoes and carrots and it's a definite favorite.  Especially cold for leftovers!

CHICKEN ADOBO

~4lbs Chicken Thighs (bone-in, skin on.)
1/2 cup Cider Vinegar
1/2 cup soy sauce
9 cloves of crushed garlic
1/2T crushed peppercorns
2 bay leaves

Place chicken skin side down on the bottom of a large pot.  Layer if necessary.  Add other ingredients.  Bring heat to high until liquid simmers and reduce heat to medium high.  Cover.  Turn chicken every 20 minutes for 2 hours.  Liquid level will rise then fall.  This is okay.  Eventual liquid level will be very low.  Try not to burn the chicken.

I like this recipe because it's okay if you start with frozen chicken thighs so you don't have to plan too far ahead.  It DOES cook for 2 hours so it takes SOME planning but you don't have to do too much to it while it's cooking so it's not high maintenance.

TRY IT.

Comments

[wholesale dropshipper]

hey that so inresting post ,it has made my day enjoying..thank u