Chicken Adobo

Serves: 10 - 12 persons

Ingredients:

2 kgs chicken, chopped into pieces
8 tbls cane vinegar
5 tbls soy sauce
1/2 cup water
1 chicken bullion
2 bay leaves
2 tsps crushed black pepper
1 1/2 bulbs garlic, chopped
2 tbls cooking oil

Instructions:

• In a pot, saute garlic with cooking oil until fragrant. 

• Add the chicken, vinegar, soy sauce and black pepper.
• Boil and then simmer for 30 minutes to a slow flame with lid on.

• Then continue simmering for another 30 minutes, uncovered.

Chicken Inasal

This is my own recipe for chicken inasal. I used a special kind of vinegar to produce a very delicious Inasal that rivals the best Inasal restaurants and way way better than Mang Inasal’s. IMHO.
Serves: 8

Ingredients:
3/4 cup of Waykurat spiced vinegar (see photo)
2 cups water
10 thin slices of ginger
8 cloves of garlic, crushed by a knife
1 stalk of onion leek and/or lemongrass (tanglad)
2 dried whole red chilli peppers, crushed (optional)
8 pcs chicken thighs or breasts or combination of both
Salt and pepper to taste

 

The secret ingredient is coconut wine vinegar (sukang tuba)

  

Instructions:

• In a bowl, combine vinegar, water, onion leek/lemongrass, ginger, garlic, and dried chilli peppers.

• Do not include the salt and pepper yet. This will come later.
• Mix well.
• Pour into a plastic container.
• Then add the chicken.
• Seal and remove air.

• Refrigerate for 8 to 16 hours. Turning over every 3 hours to marinate well.
• After 8 hours, take the marinated chicken out of the container.
• Pat the chicken dry.
• Now is the time to put salt and pepper into the chicken.

• Grill and baste with achuete oil while grilling.

 

Achuete Oil

 

Delicious, cooked Inasal