Сообщения
garlic, black pepper, bay leaves, salt and vinegar. After this base of ingredients, there are so many different variations. You can “adobo” many types of ingredients, from seafood, meats, vegetables and even fruit – though you’ll most often see chicken and pork.
INGREDIENTS:
1/4 cup low-sodium soy sauce1/2 cup cider vinegar (or distilled white)6-8 cloves garlic, smashed with side of a knife and peeled1 teaspoon whole black peppercorns2 bay leaves6 skin-on bone-in chicken thighs
DIRECTIONS:
1. In a large, nonreactive saute pan, whisk together the soy sauce, vinegar, garlic, black peppercorns and bay leaves. Nestle in the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
2. Uncover then pan, and then increase the heat to high and return the sauce to a boil. While occassionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, about 5 minutes. Serve with steamed white rice.
VARIATIONS: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken underneath the broiler for 3-5 minutes. Substitute 1 teaspoon coarsely ground black pepper for the peppercorns. For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.
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