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What's Cooking? Share your recipes and food preparation tips here. |
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03-10-2012, 11:48am | #1 | ||||||
Moderatrix
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Filipino Adobo Chicken
I got this recipe from a Filipino friend. It calls for anise seeds...not all adobo recipes do. She said its a regional thing. I think it gives the adobo a unique flavor. Anise is similar to black licorice...kinda. I CANNOT STAND black licorice, so I was skeptical, but this really is delicious.
I use boneless/skinless chicken thighs, just because they stay moist. I clean them up pretty well and remove a lot of the fat. I've used chicken breast, but thigh meat is by far better. Filipino Adobo
Serve over steamed, white rice. The recipe is flexible. If you like it with a stronger soy sauce taste, add more. If you like it a little more sour, add more vinegar. If you add more/extra of any liquid, aside from what's called for in the recipe, I'd simmer at the end a little longer...just because it'll take longer to reduce. I reduce mine down enough so that it will coat a spoon nicely, but not too thick. It's personal preference. Keep in mind, the more you reduce it, the more concentrated the flavors will become...taste test it along the way until its right where you like it. ** The accent seasoning is MSG, so it gives the adobo that "Asian" taste. If you can't have MSG, it can be omitted, if needed, but it really does make it better. |
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03-12-2012, 8:06pm | #2 | ||||||
Barn Stall Owner #16A
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Ok, this is the next recipe I'll try.
I'll let Maribel give you her honest Filipina opinion on the recipe. |
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