Sunday, 6 November 2016

Chicken Adobo

Filipino Chicken Adobo 

2 tbsp Soy sauce
2 tbsp rice wine vinegar
3 cloves of garlic, minced
1 small bay leaf
black pepper
4  chicken thighs or 2 legs

Combine the vinegar, soy sauce, garlic, bay leaf, pepper

Marinate chicken for an hour or so making sure to lift the skin. 

Sous vide 2 hours @ 73c

Pour out the marinade and pat dry the chicken. Put chicken under a hot grill for a few minutes to crisp the skin while boiling down the marinade to about 50%

Serve with rice and pour the marinade over the chicken.

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