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Classic Chicken Adobo
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A picture of Classic Chicken Adobo.

Classic Chicken Adobo

Christian Allarde
Christian Allarde @cook_11739575

Classic Chicken Adobo love the aroma of the spices and the ginger, with the garlic I like to crush and then sauté until the garlic becomes fragrant and your taste buds are tingling and says eat me and the sauce when it is paired by hot rice ah Adobo

Classic Chicken Adobo love the aroma of the spices and the ginger, with the garlic I like to crush and then sauté until the garlic becomes fragrant and your taste buds are tingling and says eat me and the sauce when it is paired by hot rice ah Adobo

Read more

Classic Chicken Adobo

Christian Allarde
Christian Allarde @cook_11739575

Classic Chicken Adobo love the aroma of the spices and the ginger, with the garlic I like to crush and then sauté until the garlic becomes fragrant and your taste buds are tingling and says eat me and the sauce when it is paired by hot rice ah Adobo

Classic Chicken Adobo love the aroma of the spices and the ginger, with the garlic I like to crush and then sauté until the garlic becomes fragrant and your taste buds are tingling and says eat me and the sauce when it is paired by hot rice ah Adobo

Read more
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Ingredients

  1. piecesChicken cut into Adobo
  2. 2Onions chopped
  3. 6garlic cloves smashed and crushed
  4. 1ginger chopped
  5. Peppercorns
  6. leavesBay
  7. Adobo sauce
  8. 1-2 cupssoy sauce
  9. 1 cupvinegar
  10. 1 tbspoyster
  11. 1 tbspWorcestershire sauce
  12. Dashsugar
  13. Pinchpepper
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Steps

  1. 1

    Mix Adobo sauce together and put aside. Then in hot pan with hot oil cook chicken until brown then take out set aside take out excess oil.

  2. 2

    Sauté crushed garlic until fragrant onions and ginger, then add Adobo sauce add 1 cup of water return chicken pieces bring to a boil then simmer cover. Cook until chicken is chicken and tender

  3. 3

    When Chicken is cooked turn off heat serve with hot rice.

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Christian Allarde
Christian Allarde @cook_11739575
on March 25, 2018 08:53

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