adobo gingered chicken
(1 rating)
This is a favorite dish in the Philippines. The smells coming from your kitchen will make everyone's mouth water! You can use a whole chicken or whatever parts you like to use. I like to use boneless thigh because to me it is one of the best cuts of the chicken for flavor. You can use rice or vegetables as a side or put them on tortillas with an assortment of goodies. Let your mind explore and have fun with this amazing dish!
(1 rating)
yield
8 - 10
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For adobo gingered chicken
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3 lbchicken thighs, skinless and boneless (or your favorite parts)
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1/2 csoy sauce, light (or regular) i use light. :)
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3/4 cwhite vinegar
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8 clovei use a bulb of garlic peeled and crushed,
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2 Tbspthinly sliced ginger root ( use powdered ginger if you don't have root available)
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2 lgbay leaves (dried works too)
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1/2` Tbspblack peppercorns, whole
How To Make adobo gingered chicken
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1Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half. -
2Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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