Empty My Fridge
Filipino Chicken Adobo
Ingredientes
- Soy sauce¾ tazas + 3 cdas. + 1 cda.
- Vino de Shaoxing9 cdas.
- Rice wine vinegar½ tazas
- Fish sauce1 cda.
- Brown sugar3 cdas.
- Garlic · chopped⅓ tazas
- Bay leaf4
- Lemon
- Whole chicken1
- Canola oil3 cdas.
- Scallion · chopped½ tazas
- Cilantro
- Noodle4 oz
- Beef1 ½ tazas
- Onion · chopped1 taza
- Carrot½ tazas
- Cabbage1 taza
- Celery · sliced½ tazas
- Jalapeño · seeded sliced1
- Beef broth¼ tazas
Preparación
- To make the marinade, combine the soy sauce, rice wine, rice vinegar, fish sauce, brown sugar, garlic, bay leaves and lemon zest in a large bowl and stir. Add the chicken, cover and refrigerate overnight.
- Preheat the oven to 425°F. Heat the canola oil in a large skillet over high heat, swirling to coat.
- Cook the chicken in the skillet for 5 minutes per side, or until the skin is crispy.
- Pour the remaining marinade into a pan, bring to a boil, then bake the chicken in the oven at 425°F for 20 minutes, or until cooked through.
- Sprinkle with lemon juice, chopped green onion and cilantro, and serve with lemon wedges.
Resumido del vídeo de Seonkyoung Longest. Míralo para los detalles.
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