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Old 09-24-2015, 02:27 PM
 
358 posts, read 347,106 times
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If so, please share your recipe and or experiences with preparing it. I make it on occasion and would love to try your suggestions
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Old 09-24-2015, 05:05 PM
 
Location: Lake Grove
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Do you mean chicken seasoned with Adobo seasoning, or something else? I use Adobo seasoning on chicken thighs and grille them, and OH BOY! Same with pork chops or skirt steak.
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Old 09-25-2015, 01:19 AM
 
Location: San Antonio
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Here is my recipe:

Ingredients
•4 -5 lbs. chicken thighs
•1 cup white vinegar
•1 cup soy sauce
•4 cloves garlic, crushed
•1 tsp. black peppercorns
•3 bay leaves
Water to cover chicken completely

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice. I know some folks will put some sugar in it (just a little, less and 1/4 cup) as they cook it as well, but I normally do not.
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Old 09-25-2015, 09:22 AM
 
358 posts, read 347,106 times
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Quote:
Originally Posted by Paka View Post
Here is my recipe:

Ingredients
•4 -5 lbs. chicken thighs
•1 cup white vinegar
•1 cup soy sauce
•4 cloves garlic, crushed
•1 tsp. black peppercorns
•3 bay leaves
Water to cover chicken completely

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice. I know some folks will put some sugar in it (just a little, less and 1/4 cup) as they cook it as well, but I normally do not.
Thank you, this looks like a nice quick way to put a weekday meal on.
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Old 09-25-2015, 12:33 PM
 
Location: San Antonio
7,629 posts, read 16,395,663 times
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It is excellent, AND if you like garlic you can add more as well.

Do the same thing with pork for pork adobo. If you have never had that, just substitute pork 4 lbs or so of cubed pork shoulder. VERY good, and you can do both of these in the slow cooker if you want.
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Old 09-25-2015, 01:01 PM
 
358 posts, read 347,106 times
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Quote:
Originally Posted by Paka View Post
It is excellent, AND if you like garlic you can add more as well.

Do the same thing with pork for pork adobo. If you have never had that, just substitute pork 4 lbs or so of cubed pork shoulder. VERY good, and you can do both of these in the slow cooker if you want.
Yah, I actually prefer pork but sometimes people find it to "heavy" for hot summer days. I love garlic and i will probably amp it up with a few extra cloves. Do you serve it with white rice? Do you have any veggies or salad with it?
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Old 09-25-2015, 01:07 PM
 
Location: Raleigh, NC
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Make that adobo with cane vinegar and it takes the dish to a whole new level! My favorite brand is Datu Puti.
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Old 09-25-2015, 01:28 PM
 
Location: San Antonio
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I serve it over white rice, and usually a simple side salad. And YES, cane vinegar is AWESOME!!!
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Old 09-25-2015, 02:15 PM
 
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Is cane vinegar softer in flavor or is it sweeter? I usually use just plain vinegar. Do I need to get it at an asian market or do they sell it at a supermarket?
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Old 09-25-2015, 02:43 PM
 
Location: San Antonio
7,629 posts, read 16,395,663 times
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Yes, you will need to go to an Asian market to get it, or order via internet if not a large Asian market close by.

It is WAY more expensive, white vinegar as JUST fine. Again, some add a little sugar to the mix to make it a little sweeter.
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