an, and then nestle the chicken thighs, skin side down, into
d excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8
Place the chicken in a 6-quart pot.
Clean chicken thoroughly with lemon or salt.
Rinse well. Place all the ingredients into a casserole dish.
Mix and marinate for at least 1 hour.
Taste.
Simmer, but do not mix for 20 to 25 minutes.
Mix well so the juices are evenly distributed.
Lower the fire and cook for another 10 minutes. Serve when ready.
teamed rice.
While the recipe says to saute the meat
rge mixing bowl combine thawed chicken, water and salt.
he chicken with
n oil.
Add the chicken pieces, season with salt, vinegar
he ingredients and marinate the chicken for 2 hours or overnight
sealable plastic bag. Add chicken and seal bag, pressing out
Place chicken in large frying pan.
BROWN CHICKEN ON SKILLET.
ADD ALL INGREDIENTS.
BRING TO A BOIL.
THEN PUT ON LOW HEAT FOR ABOUT 30 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK TURN CHICKEN A COUPLE TIMES.
READY TO SERVE.
SAUCE GOES PERFECT OVER RICE.
Put chicken thighs in the Crock-pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Combine all ingredients except Chicken Breast. Thoroughly mix the
In an 8\" x 8\" piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.
Combine chicken, vinegar, 1 tablespoon of the garlic, bay leaves, soy sauce and salt and pepper to taste.
Boil, then simmer, uncovered, for about 10 minutes or until tender.
If the sauce is reduced, add about 1/2 cup water.
Simmer, covered, until done (about 30 minutes more).
Remove meat from sauce.
Saute remaining garlic, in a skillet, in the oil, for a more pronounced flavor.
Add the chicken and fry until light brown.
Add the adobo sauce.
Serve with white rice.
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Smoke the chicken (see related recipe) and cool to room temperature.
Mix vinegar, soy sauce, pepper, garlic, and chili peppers.
Marinade chicken in vinegar mixture for 2 to 3 hours.
BBQ or grill chicken until it is almost cooked through.
While you are grilling the chicken, remove the minced garlic from the marinade and saute it in the olive oil.
Add the chicken to the garlic.
Add the rest of the marinade to the chicken and garlic.
Boil until chicken is cooked through and the marinade is reduced to 1/2.
Clean the chicken and cut into pieces.
Add the salt, minced garlic and pepper to the chicken.
Put in a kettle and add the bay leaf, vinegar and water.
Cover and let simmer until the chicken is tender and the liquid is partially evaporated.
(Filipinos let most of the liquid evaporate; my family prefers to save some to use as gravy with our rice.)
Take the tender chicken pieces and stir-fry them in a little oil.