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Ingredients
Chicken Adobo
1.5 kg (3 lb 5 oz) chicken pieces
6 garlic cloves, crushed
250 ml (9 fl oz/1 cup) cider vinegar
375 ml (13 fl oz/1½ cups) chicken stock
1 bay leaf
1 teaspoon coriander seeds
1 teaspoon black peppercorns
60 ml (2 fl oz/¼ cup) soy sauce
1 teaspoon annatto seeds or ¼ teaspoon paprika and ⅛ teaspoon turmeric
2 tablespoons oil
Method
- Combine all the ingredients, except the oil, in a large non-metallic bowl. Cover and refrigerate for 2 hours. Transfer the mixture to a large heavy-based frying pan and bring to the boil over high heat. Reduce the heat and simmer, covered, for 30 minutes. Uncover the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid back to the boil and cook over high heat for 10 minutes, or until reduced by half.
- Heat the oil in a wok or large non-stick frying pan and add the chicken in batches, cooking over medium heat for 5 minutes, or until crisp and golden. Serve the reduced sauce mixture over the chicken pieces and accompany with rice.
NUTRITION PER SERVE
Protein 38 g;
Fat 10 g;
Carbohydrate 0.5 g;
Dietary Fibre 0.5 g;
Cholesterol 83 mg;
1070 kJ (256 Cal)
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