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Ingredients
| chicken legs: 3 lbs |
| apple cider vinegar: 1 cup |
| chicken broth: 1 1/2 cups |
| garlic: 6 cloves (pressed) |
| bay leaf: 1 |
| coriander seed: 1 Tbl |
| peppercorns: 1 Tbl |
| annatto / achiote seeds: 1 Tbl |
| soy sauce: 3 Tbl |
| vegetable oil: 2 Tbl |
| salt |
| black pepper |
Chicken Adobo
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Mix all ingredients except chicken, and oil.
- Add the chicken and marinate it overnight in the fridge, or at least two hours.
- Add the whole lot to a large pan and bring to a boil, cover, reduce heat and simmer for 30 minutes.
- Remove the lid and cook for another 10 minutes, or until the chicken is soft, and cooked through.
- Remove the chicken, and bring the sauce to a boil again, and reduce it by 1/2.
- Heat the oil over medium heat in a large wok, and add the chicken stirring until it is brown, and crispy.
- Add the thickened sauce and serve it over rice.