Chicken Adobo is a nod to my Philippine heritage. This simple dish calls for one to two pounds of chicken thighs because they absorb the flavors of the sauce so well, 6 cloves of crushed garlic, a bay leaf, a teaspoon of black peppercorns, a half cup of white vinegar and a half cup of soy sauce. Bring everything to a boil and then simmer for 30 minutes or until the chicken is cooked through. Serve with steamed white rice.
No comments:
Post a Comment