Filipino Adobo Chicken

Nov 23

Written by:
11/23/2013 2:27 PM  RssIcon

Filipino Adobo Chicken

2 lbs Chicken legs quarters or thighs
1 medium-large onion – large chop
6 Cloves of garlic – smash and rough chop
1 tsp whole black peppercorns
1 tsp whole coriander seeds
1 tbsp brown sugar
1/2 cup cider vinegar
1 tbsp Worcester sauce - optional
1/3 cup soy sauce
1 bay leaf
1 1/2 cups chicken stock or water

Juice from one lime or lemon - optional
Chopped scallion for garnish – optional
Plain white rice as accompaniment

In a bowl combine the onion, garlic, peppercorns, coriander seeds, brown sugar, vinegar, Worcester sauce, soy sauce, bay leaf and stock; add the chicken and marinate for 2-4 hours. Put everything into a heavy enameled pot. Bring the adobo to a low boil, then cover and reduce to a simmer. Simmer for 40 minutes over low heat until chicken is tender. Remove the chicken and most of the onion to a serving bowl; shred the chicken. Return the liquid to a boil and reduce by about half. While the sauce is reducing is a good time to cook the rice. Remove adobo sauce from heat and add the lime juice; skim off any excess fat is necessary. Strain the sauce thru a fine mesh sieve over the chicken, and stir to combine. Serve over steamed rice and top with chopped scallions.

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