Page 99 - UMass2018_CookBook

Filipino Chicken Adobo
de Jesus Family, Sterling Heights, MI
“Sam LOVES garlicky, vinegary, Filipino chicken adobo. His Lola’s original recipe calls for bone-in, skin-on drumsticks, but I like cooking the thighs without bones, which makes the chicken easier to eat. The sauce is lip smackingly good!” — Jill de Jesus
Preparation
1. Mix the vinegar, soy sauce, garlic, bay leaves and peppercorns in a large pot. Add the chicken and move the pieces around to make sure they are all soaked. Cover and refrigerate for 2 to 4 hours.
2. Remove the pot from the refrigerator, remove the lid, and bring the mixture to a boil over high heat. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove the lid and simmer until the chicken is cooked through, about 20 minutes.
3. Transfer the chicken to a plate. Raise the heat to medium-high and cook the sauce until reduced and thickened.
4. Carefully pour the sauce into a strainer set over a bowl; discard the bay leaves and peppercorn. Return the chicken and sauce back into the pot and heat over low to medium heat to rewarm. Serve the chicken with a little sauce over rice.
Ingredients
Serves 8
1⁄2 cup white vinegar
1⁄2 cup less sodium soy sauce
5 to 6 garlic cloves, minced
4 to 5 bay leaves
2 tablespoons black peppercorns
2 pounds boneless, skinless chicken thighs
Steamed white rice, for serving
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