Chicken adobo from Loïc Fou de Cuisine

Method

1. 1

   Preparation start

2. 2

   Raise chicken fillets and thighs. Keep the carcasses in the freezer to make a broth, bottom or soup.

3. 3

   Preparation of marinade

4. 4

   Peel all pods with a garlic head. Crushed coarsely with the knife and put in a salad bowl or large container with the chicken. Cover with 300 ml of soy sauce, 200 ml of rice vinegar, 100 ml of water, 50 gr of palm sugar, 1 tsp. of black pepper seeds and 4 bay leaves. Cover and marinate overnight in the fridge. Minimum 2 hours..

5. 5

   start cooking

6. 6

   Remove the chicken from the marinade and dry a little with absorbent paper. Keep the cash! Heat a large skillet or frying pan over high heat with a small fillet of sunflower oil and colour the chicken pieces for a few seconds.

7. 7

   Covered cooking

8. 8

   Moisten with marinade and cover with a lid for a long slow cooking. Cook the simmering chicken for an hour over medium heat. Turn the chicken pieces every quarter hour.

9. 9

   Cooking rice

10. 10

    Wash the rice well until the water becomes clear. Drain properly and put in a saucepan. Put the 400 gr of rice under water with 400 ml of water. Close the lid, bring to a boil and count 10 minutes of cooking without opening the lid.

11. 11

    Rest

12. 12

    Remove from the heat and let stand for 5 to 10 minutes without opening the lid.

13. 13

    Finish

14. 14

    Thin the young onion to finish the plate with a little freshness. Make a portion of rice, a piece of ultra tender chicken and of course sauce on a plate. Finish with the young crisp onions.

Nutrition

calories

132

fatContent

3.6

fiberContent

0.9

sugarContent

1.3

sodiumContent

0.97

proteinContent

8.1

carbohydrateContent

16.9

saturatedFatContent

1

Indicative values from the source, for the original recipe.

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