Sunday, December 29, 2013

Adobo Chicken

  • Chicken breasts or thighs, cut up
  • 8 cloves Garlic, Peeled And Smashed
  • ½ cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
  • ½ cups Vinegar
  • ½ cups Water
  • 1 Tablespoon Packed Brown Sugar
  • 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
  • 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
  • 2 whole Bay Leaves
Add the chicken with all of the ingredients in the pot it will be cooked in. Let the chicken marinate for at least 20 minutes, and up to overnight.
When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. (Start rice around this time as well). Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.
Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.
Serve over rice. To cook rice, put rice in saucepan and add 2 cups water, 1 teaspoon olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.
Frozen Mamas Directions
Defrost chicken and sauce. Follow directions above.

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