- 1 whole chicken, cut into pieces, approximately 1 kg
- 1/3 cup vinegar
- ¼ cup Maggi Soy sauce
- ¼ cup water
- 1 green chilli, thinly sliced
- ¼ cup minced garlic
- 2 bay leaves
- 6 to 8 peppercorns
- ¼ cup oil
- 1 250-mL pack Nestle All Purpose Cream, to taste
- In a pan, mix together vinegar, soy sauce, water, chilli, garlic, bay leaves, and peppercorns. Place chicken on top and allow to boil, uncovered, over high heat.
- Lower the heat and allow to simmer while covered, about 10 minutes or until chicken is tender. Reserve the sauce.
- In a clean pan, heat oil. Pan-fry the chicken until golden brown on all sides. Be careful as the natural juices of the chicken might cause the oil to sputter.
- Remove excess oil. Return the browned chicken and the reserved sauce into the pan and simmer until the sauce is a bit reduced. (Or almost dry if that's what you prefer.)
- Pour in half the pack of Nestle All Purpose Cream first, mixing well before giving it a taste. Add more Nestle All Purpose Cream as needed. Once you're happy with the flavourof the adobo, remove from heat and serve immediately with rice.
Source: The Tummy Train
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