SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...
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| When I requested this recipe 25 years ago at a local eatery, the owner said he doesn't measure and allowed me watch him prepare this Juneauite favorite... |
Servings: (6 =
2 pieces of chicken ea.)
2 pieces of chicken ea.)
Prep: 5 mins. |
Cook: 30 mins.
Posted by Sandra
12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups water
½ cup cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, crushed
2 pinches pickling spice
½ teaspoon chili powder
½ teaspoon cinnamon
1 tablespoon dark brown sugar
½ teaspoon paprika
2 tablespoons cornstarch (mixed 1/4 cup water to dissolve)
--Prepared steamed rice
METHOD
Begin preparing steamed rice.
Heat a dutch oven to medium-high heat. When hot, add olive oil, and then the chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (do not disturb chicken while browning). Add all the other ingredients, except the cornstarch and water for slurry, and reduce heat to medium-low, cover, and simmer for 20 minutes. Remove lid and add the re-whisked cornstarch and water slurry, gently stirring with a spoon, just until thickened.
Serve chicken adobo over steamed rice.
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Tip: Steamed broccoli also goes well as a side. Also, if you do not like the pickling spices loose, just tie them in a cheesecloth and toss in dutch oven.
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