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| When I requested this recipe 25 years ago at a local eatery, the owner said he didn't measure and allowed me watch him prepare this Juneauite favorite... |
Prep: 5 mins.
Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)
INGREDIENTS:Servings: (6 =
2 pieces of chicken ea.)
12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)
--Prepared steamed rice
METHOD
Begin preparing steamed rice.
Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.
Serve chicken adobo over steamed rice.
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Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side. Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.
1 comment:
This is a wonderful recipe that was shared by a former restaurant owner in downtown Juneau many years ago!
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