Food & Wine

This is one of my favorite yummy recipes that I want to share with you. HAPPY COOKING & “BON APPETIT”

CHICKEN ADOBO “Manenok style”

4 lbs Chicken legs, thighs & wings

1 cup dark soy sauce

½ cup Worcestershire

¼ cup white vinegar

½ cup fresh garlic, peeled and lightly pounded

2 tbs cracked whole black pepper

2 bay leaf

1 tbs sugar (optional)

olive oil for pan frying

Marinate chicken with all the ingredients overnight except for the olive oil.

Boil chicken for 45 minutes to 1 hour or until chicken is cooked. While boiling, stir chicken every 10 minutes for even cooking. Discard bay leaf. Remove and set aside chicken and garlic from the pot. Continue cooking the sauce until it thickens. Heat non-stick pan with 1 tbs olive oil. Pan-fry the chicken and garlic in small batches, add more olive oil as needed. Place chicken on a big platter. Pour sauce over chicken. Serve with steamed white rice. Pair with Cabernet Sauvignon (I like Chateau Ste. Michell)

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