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A Cooking Adventure with Thom

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 Chicken Adobo

By Ludy Montenegro Solheim of Kailua
Servings: 11








5    pounds chicken thighs
  cup vinegar
  cup soy sauce
1    tablespoon sugar
1    whole cinnamon stick or 1 whole star anise
1    clove garlic, smashed
10  pieces peppercorn
2    bay leaves

Cooking Method

In a kettle, place chicken, then add remaining ingredients. 

  1. Cover and cook on high heat for 5 minutes. 

  2. Reduce heat to medium and cook for 45 minutes. 

  3. If extra-tender chicken is desired, cook on low for 45 minutes longer.

Note:  To reduce fat content, leave skin on chicken during cooking to enhance flavor, then remove chicken skin before eating.


Variations:  Can substitute 2 pounds chicken with 2 pounds lean boneless pork or beef; or substitute 4 pounds lean boneless pork only, sliced into desired serving-size pieces.


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