Friday, January 17, 2014

Crispy Chicken Adobo

I just bought  chicken legs at the local butcher. I want to eat some adobo but fried chicken too. Adobo or prito? What to do? Since I'm turned between the two, I decided to have it both! What a treat! It's an orgy of oil, grease and things unhealthy but so damn good it's probably illegal in some countries. Crispy adobo serve with adobo rice, if not for the abundance of bad cholesterol and  sour-y, pickle-y smell that sticks to my hair that goes with this dish, I would have it every  day! Have you ever tried Adobo? If yes, how about pritong adobo? If not, here's how to do it.


For Adobo:
  • 600 g chicken , cut into serving portions      
  • 6 cloves garlic,crushed
  • few bay leaves
  • 1 tbsp whole peppercorn
  • 3 tbsp brown sugar
  • 1/2 cup dark soy sauce
  • 1/2 cup apple vinegar
  • 1 cup chicken broth or water
  • salt to taste
For Prito:

  • 1 cup four
  • 1 tsp powdered garlic
  • 1 tsp powdered ginger
  • salt and pepper
  • oil for frying
Cooking Adobo is pretty straight forward. 

1. Marinate Chicken pieces in broth, soy sauce, crushed garlic, brown sugar and  bay leaves. Cover bowl with plastic foil and refrigerate for about few hours or overnight. 

2. Put chicken and marinade in a pot. Add in the vinegar . Bring to a rolling boil and  once boiling, lower the heat and let it simmer for 30 minutes ,covered. Test taste and  season with salt.

3. Meanwhile. Put 1 cup of flour in a mixing bowl. Add  garlic and ginger powder, season with salt and pepper to taste. Whisk everything thoroughly.

4. Put and roll  cooked chicken  pieces in the flour mixture. You can do it in batches.

6. Heat oil in the pan, fry chicken pieces until golden brown and crispy. Another healthier option will be to broil or grill the chicken but...we don't want healthier option now,do we?

 7. You can serve the adobo with steam rice and drizzle it with the adobo sauce, or you can serve it with adobo rice. Just heat the sauce in the pan.

8. Dump cooked rice. The best would be left over rice or 1 day old rice. Stir and mix thoroughly until sauce in incorporated well into the rice grains. Test taste as always. Season with salt and pepper if necessary. Done!

Now there's your kanin and ulam na adobo. Next step: Singing ''My Way'' in the karaoke and you are will a step closer to becoming officially Filipino.

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