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Recipes - chicken adoboe

Recipe Name

chicken adoboe

Submitted by Guest
Recipe Description Filipino recipe, to determine nutritionalvalue
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
pounds, rawchicken thighs
1
can (15 oz)coconut milk
1/3
cupsoy sauce, lite, (shoyu)
1/3
cupred wine vinegar
2
leavesbay leaf
2
clovesgarlic minced
1/2
teaspoonblack pepper
Steps
Sequence Step
1Wash thighs and trim excess skin and fat
2In a bowl, marinate the thighs in soy sauce. Make sure all pieces are coated with sauce. Refrigerate for 30 minutes.
3Remove thighs from marinade and arrange in a cold skillet, allow sauce to drain from thighs and set aside
4With thighs in the cold skillet, skin side down, using medium heat, slowly rendering subcutaneous fat and fat from skin. Cook without turning for approximately 15 to 20 minutes.
5While chicken is rendering, Prepare sauce: Using reserved soy sauce, whisk in coconut milk, garlic, bay leaf, vinegar, pepper.
6After fat is rendered, and skin is crisp, remove thighs to a plate. Pour out fat from skillet and dispose.
7Add mixed sauce to skillet. On medium high, allow sauce to come to a gentle boil, reduce to simmer.
8Combine chicken and accumulated juices with sauce, again skin side down simmer for 10 minutes uncovered. Then turn to skin side up and simmer uncovered until thighs register 175 to 180 degrees.
9Remove chicken to a plater, and reduce the sauce by 1/3.
10Pour sauce over chicken and garnish with greens of scallions. Serve immediately.






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