I made Chicken Adobo for dinner
 

It was pretty good.


I was wondering if anyone has any ideas on how to cut the flavor of the soy sauce and the white vinegar. I added extra brown sugar and that helped a bit, but it took a lot to do the job. I was thinking of pineapple juice. Any advice?

goya sa`zon

add fried cat. Or Frozen Monkey brains good stuff

SKA FORUM >:

-willie

Title: GRILLED CHICKEN ADOBO
Categories: Mexican, Poultry
Yield: 6 servings

10 ea Chicken Breast Halves; *
1/4 c Achiote Sauce Base; Below
1 c Orange Juice
2 tb Vegetable Oil
1 ts Basil Leaves; Dried
1 ts Cinnamon; Ground
1/2 ts Salt

--------------------ACHIOTE SAUCE BASE--------------------
1/3 c Achiote Seeds;(AnnottoSeeds)
1/3 c Orange Juice
1/3 c Vinegar; White
1 ts Red Chiles; Ground
1/2 ts Pepper
1 ea Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs)
which should be boneless and skinless. Place chicken
breasts in shallow glass or plastic dish. Mix
remaining ingredients and pour over the chicken. Cover
and refrigerate for at least 2 hours. Remove chicken
from marinade and set the marinade aside. Cover and
grill the chicken t to 6 inches from medium coals for
10 to 20 minutes. Turn the chicken; cover and grill,
turning and brushing with the marinade 2 to 3 times,
until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until
thickened, 8 to 10 minutes. Serve with the chicken.

You could just follow a recipe like that one, avoid the soy altogether?

Oops
 

Sorry....

I've never actually scrolled down that far on the forum list. :sheepishgrin

OK :(

-willie

>: >: >: >: >:

DON'T YOU DARE EAT ADOBO >:

(I made a t-shirt with that picture on it :( )

Whassa mattah, Adobo? CHICKEN?

Neat
 

Thanks QT!

Mmmmm, chicken adobo!

Pinoy Pride! :rock

LOO :lol