Perullo Press

Chicken Adobo

This is another recipe Julia made for us from allrecipes.com while we stayed with them in Beaufort, NC. The only thing rivaling the amazing aroma from this dish is the taste of the unbelievably tender chicken after 30 minutes of simmering. This dish can be served over a variety of grains such as rice, couscous, risotto, buckwheat, etc; I served it over Jasmine rice.

Ingredients:
1 whole chicken or about 3 lbs. of chicken (I had 5 drumsticks & 4 breasts)
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves (I used about 10 because I like them so much)
1/2 tablespoon peppercorns

Directions:
1. Combine chicken, soy sauce, vinegar, garlic, ginger, bay leaves, and peppercorns in a pot. Bring to a boil over medium heat until it begins to boil and then reduce heat to a simmer. Cover the pot and simmer for 30 minutes, turning the chicken occasionally. After 30 minutes remove lid and cook until the liquid has reduced to about half its volume.
2. Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all particles and use as sauce over rice or whatever else you eat it with.



 My sister was in town and helped with dinner preparations, she made the bodacious broccoli salad.
Ingredients:
8 slices bacon, chopped and fried (or use bacon bits)
2 heads fresh broccoli, chopped
8 cherry tomatoes halved or quartered
1 1/2 cups sharp cheddar cheese shredded
1/2 large red onion chopped

Dressing:
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise (I hope she used less)
1 tablespoon fresh lemon juice

Beat the salad dressing until it is even. Pour over chopped salad ingredients and enjoy a salad full of fiber, calcium, vitamin C, and many other nutrients.

One comment on “Chicken Adobo

  1. Marquita
    June 14, 2012

    This looks good. I will def have to try the salad!

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This entry was posted on June 13, 2012 by in Food.
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