Chicken Adobo
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Charlotte Observer
| ¾ c | soy sauce |
| ½ c | rice vinegar, (or white vinegar) or juice of six limes |
| 1 T | chopped garlic |
| 2 | bay leaves |
| ½ tsp | freshly ground pepper |
| 1 | chipotle pepper, dried or in adobo sauce but first wash off sauce and chop |
| 2 lbs | thighs, or one whole chicken cut up (3 to 4 lbs) |
COMBIINE all ingredients with 1 cup of water in a covered pot, large enough to hold the chicken in one layer. Bring to boil over high heat; reduce heat to med-low or low for slow simmer.
COOK, covered, 30 minutes turning once or twice, until chicken cooked through. (Can prepare in advance up to this point, keep chicken refrigerated in liquid for up to one day before grilling)
START charcoal or wood or broiler or gas grill. Place grill 3 or 4 inches from heat source. Not too hot. Remove chicken, pat dry. Grill until crisp and brown 5 minutes per side. Boil liquid over high heat until reduce to 1 cup. Discard pepper and bay leaf. Serve over rice. Serve sauce over rice.
Use good soy sauce. One with no vegetable protein carmel.
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