an, and then nestle the chicken thighs, skin side down, into
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).
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.
Wash chicken well.
Put all ingredients into a medium to large cooking pot.
Let chicken soak in pot for 30 minutes.
Turn stove to medium heat, and bring ingredients to a boil.
Let boil, without stirring, for 30 minutes.
Turn heat to low, and let simmer for 15 minutes longer, or until chicken is cooked through.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
teamed rice.
While the recipe says to saute the meat
d excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8
sealable plastic bag. Add chicken and seal bag, pressing out
bout 40 minutes. (or until chicken looks like it's starting
killet over medium heat, cook chicken until no longer pink and
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.
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.
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
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.
In a large roasting pan (don't use an aluminum pan), place cut up chicken. Add remaining ingredients.
Stir so all the chicken gets coated with liquid.
Bake in covered roaster for 3 hours in a 275\u00b0 oven. Turn occasionally so chicken is done evenly. Serve with rice and broccoli.
Place chicken in a big stock pot.<
br>Set aside.
Dip chicken into beaten egg, then in