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.
an, and then nestle the chicken thighs, skin side down, into
teamed rice.
While the recipe says to saute the meat
sealable plastic bag. Add chicken and seal bag, pressing out
Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
Bring it to a boil.
Add the spices and simmer 5 minutes.
Add the vegetables and cook until tender.
Thicken the sauce with the cornstarch mixture.
Serve with steamed rice.
ot over medium heat. Cook chicken thighs in hot oil until
In a large pot, heat oil over medium high heat.
Add garlic and onions to pot, saute.
Place chicken in with the garlic and onions and slightly sear the chicken on all sides.
Add vinegar, soy sauce, peppercorns, and bay leaves.
Cover and allow to cook over medium heat for about half an hour.
Add brown sugar and stir well.
Replace cover and simmer for 15-20 minutes.
Serve over jasmine rice.
This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like)
Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor.
Then serve hot, over rice.
peppercorns, garlic, bay leaves and chicken. If you don't want
Add salt, minced garlic, pepper and bay leaf to the chicken. Put in a kettle and add vinegar and water.
Cover and cook until chicken is tender and liquid has practically evaporated.
(You may add 2 tablespoons soy sauce after liquid has evaporated and mix).
bout 40 minutes. (or until chicken looks like it's starting
Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
Add salt to taste. Serve hot with rice.
Combine all ingredients together in a large pot. Cover and let chicken marinate for 1/2 hour in a pot, then bring to boil, lower heat, and cover pot. Let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is fork tender, which takes about 20 more minutes. Serve over steamed white rice. Sauce is so good over the rice.
Place chicken in a big stock pot.<
Cut up chicken and pork into chunk size pieces.
Put into large pot along with soy sauce, vinegar, bay leaves and pepper. Slow cook, covered, for 1 hour until meat is tender over medium heat.
Remove meat.
Add diluted cornstarch to pot.
Turn heat up to high.
Stir until thick.
Remove from heat and place meat back into pot.
Cook rice.
minutes).
Add the chicken to the frypan and brown
rge mixing bowl combine thawed chicken, water and salt.
he chicken with
Put all ingredients in a large Dutch oven.
Bring to a boil; reduce heat and simmer for at least 1 hour.
Serve over rice or thin noodles.
n oil.
Add the chicken pieces, season with salt, vinegar