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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This recipe is based on one from Atkins, The Complete Cookbook. The intro to the recipe reads, The tangy vinegar marinade called adobo reflect the Spanish influence on the cuisine of the Philippines. Islanders enjoy adobo-seasoned pork, too. Allow an hour for the chicken to marinate in the refrigerator. Ingredients:
1 cup white vinegar |
2 garlic cloves, pressed |
1 bay leaf |
1 1/2 teaspoons peppercorns, lightly crushed |
1/2 cup reduced sodium soy sauce |
6 chicken legs, cut into drumstick and thigh pieces |
1 cup water |
3 tablespoons canola oil |
4 tablespoons cilantro, chopped (optional) |
Directions:
1. In a large glass baking dish, mix together the vinegar, garlic, bay leaf, peppercorns, and soy sauce.
2. Add the chicken and toss to coat.
3. Cover and marinate for 1 hour in the refrigerator.
4. Transfer chicken and its marinade to a large saucepan.
5. Add water and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
6. Using tongs, transfer chicken to a plate to cool.
7. Boil cooking liquid about 10 minutes, or until reduced to 1 cup.
8. Allow sauce to cool.
9. Strain into a small saucepan. Skim off fat and reheat.
10. Pat chicken dry with paper towels.
11. In a large skillet, heat oil over high heat until quite hot.
12. Brown chicken in batches, about 2 minutes per side.
13. Transfer to a deep platter and pour hot sauce over chicken.
14. If desired, garnish with cilantro.
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