Chicken Adobo
"Another one? Yes, and this one has Annato seeds in it, which give the dish a great flavor, and deep rich color. It is easy too, what more could you ask for? From an Asian cookbook."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 lbs chicken legs
- 1 cup apple cider vinegar
- 1 1⁄2 cups chicken broth
- 6 garlic cloves, pressed
- 1 bay leaf
- 1 tablespoon coriander seed
- 1 tablespoon black peppercorns
- 1 tablespoon annatto seeds
- 3 tablespoons soy sauce
- 2 tablespoons oil
- salt and pepper
directions
- Mix all ingredients except chicken, and oil.
- Add the chicken and marinate it overnight in the fridge, or at least two hours.
- Add the whole lot to a large pan and bring to a boil, cover, reduce heat and simmer for 30 minutes.
- Remove the lid and cook for another 10 minutes, or until the chicken is soft, and cooked through.
- Remove the chicken, and bring the sauce to a boil again, and reduce it by 1/2.
- Heat the oil over medium heat in a large wok, and add the chicken stirring until it is brown, and crispy.
- Add the thickened sauce and serve it over rice.
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Reviews
-
I am sorry - We didn't like this at all. I am willing to try it again, but with much less vinegar.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
