Monday, August 27, 2012

Adobo Chicken

1 cut up chicken browned *I prefer all wings, thighs and/or legs
½ cup soy sauce
½ cup cider vinegar *I use ¼ c cider vinegar and ¼ c seasoned rice vinegar
1 cup water
4 cloves of garlic peeled
1 teaspoon peppercorns…I just give it a few grinds of fresh pepper
No salt, soy sauce is salty enough
A slice or two of fresh ginger (dry ginger in a pinch, but it isn’t as good)

Place browned chicken in pot with sauce and cook it covered until the chicken is done. Pick out the ginger slices.  Remove the chicken and reduce sauce or thicken with arrowroot powder (or cornstarch for the non- paleo folk) or leave it alone. Serve with cauliflower rice to soak up the sauce. I’ve also made this dish with chicken that hasn’t been browned, but it is better if you take the time to brown it first.

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