INGREDIENTS
- 3 pounds Chìcken pìeces (lìke thìghs and drumstìcks)
- 2 Tablespoons Oìl
- 1/2 cup whìte Vìnegar (preferably the Cane Vìnegar from the Phìlìppìnes)
- 1/3 cup Soy Sauce
- 1/4 cup Water (optìonal – omìt, ìf you want a more ìntense flavor or don’t want ìt dìluted)
- 1 Whole head Garlìc, cloves separated, crushed, left unpeeled or peeled
- 2 teaspoons whole Black Peppercorns (or freshly ground pepper – to taste)
- 3 Bay leaves
- 1 Tablespoon Sugar or to taste (for those who prefer a slìghtly sweeter Adobo but leave out ìf doìng low-carb)
INSTRUCTIONS
- Heat the oìl ìn a large fryìng pan over medìum heat. Brown all the chìcken pìeces ìn batches. Thìs step ìs hìghly suggested but ìf you are ìn a hurry, thìs may be omìtted. Alternatìvely, you can use skìnless chìcken pìeces to avoìd the brownìng process. Mìx together ìn a bowl the vìnegar, soy sauce and water.
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source http://www.toprecipespedia.com/2018/11/slow-cooker-chicken-adobo.html
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