Chicken adobo

Chicken adobo

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Adobo can include chicken, fish and even vegetables. If you are using fish bring the pot to the boil, then turn off the stove — the residual heat will finish cooking the fish. Serve with boiled rice and green salad, or just plain diced cucumber with a sugar and vinegar dressing with a touch of chilli.

Ingredients

Quantity Ingredient
2kg chicken pieces, cut in the joints, with no sharp bones
12 garlic cloves, crushed
1 cup vinegar
1 cup water
1 teaspoon whole black peppercorns
50g fresh ginger, thinly sliced
1/2 cup soy sauce
2 fresh bay leaves
1 tablespoon brown sugar

Method

  1. Combine all the ingredients in a large saucepan. Bring to the boil and allow to boil, uncovered, for 10 minutes.
  2. Reduce the heat to low, then cover and simmer for 20 minutes, or until the liquid has almost evaporated and the meat is almost falling off the bone. During this time check the chicken regularly and turn it occasionally to ensure the meat doesn’t burn.
Tags:
Jewish
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