[CnD] CP Chicken Adobo

Jude DaShiell jdashiel at panix.com
Wed Sep 5 09:13:40 EDT 2018


lum-peeah is the closest a screen reader can get on my first try.
On Wed, 5
Sep 2018, Teresa Mullen via Cookinginthedark wrote:

> Date: Tue, 4 Sep 2018 23:37:39
> From: Teresa Mullen via Cookinginthedark <cookinginthedark at acbradio.org>
> To: cookinginthedark at acbradio.org
> Cc: Teresa Mullen <teresamullen07 at gmail.com>
> Subject: Re: [CnD] CP Chicken Adobo
>
> Hello sugar
> This meal is so awesome!! I have made it myself, and have a date with right skews me white rice I have a nephew who makes this, his grandmother is from the Philippines and he also makes the eggrolls but I'm afraid to miss pronounce the name I think they're called Lupita's something like that those are so good
>
> Teresa Sanchez sent from my iPhone
>
> > On Sep 4, 2018, at 2:19 PM, Sugar via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> >
> > CP Chicken Adobo
> >
> >
> >
> > Hello there, Slow Cookerers!!
> >
> > I hope you enjoyed your long weekend!
> >
> > This is a great twangy chicken dish -- it's crazy easy to throw together and
> > it's one of those recipes that really benefits from a long and slow cook
> > time.
> >
> >
> >
> > In fact, if you have the time to do so, throw everything together the night
> > before so the chicken can marinate in the yummy sauce mixture.
> >
> > Chicken Adobo
> >
> > serves 4 to 6
> >
> >
> >
> > 3 to 5 pounds of chicken meat (bone-in or out is fine, your choice)
> >
> > 1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
> >
> > 4 cloves garlic, chopped
> >
> > 1 teaspoon black pepper
> >
> > 1 teaspoon kosher salt
> >
> > 1/2 cup apple cider vinegar
> >
> > 4 bay leaves
> >
> > 1 1/2 cups shredded carrots
> >
> > 1 yellow onion, sliced in rings
> >
> >
> >
> > The Directions.
> >
> > Use a 6-quart slow cooker.
> >
> > If you have the time to assemble the chicken in a plastic zipper bag with
> > the salt, pepper, soy sauce, garlic, and vinegar the night before, do so.
> >
> >
> >
> > The chicken will be much more flavorful if left to marinate overnight. Then
> > dump out in the morning on top of the vegetables.
> >
> >
> >
> > Otherwise, assemble everything in the morning.
> >
> >
> >
> > Cook on low for 7-8 hours, or on high for 4-5.
> >
> >
> >
> > This is done when the chicken is cooked through and has reached desired
> > tenderness.
> >
> >
> >
> > The vinegar will really tenderize the chicken nicely.
> >
> > I have made this quite a few times ---- and while you certainly can use a
> > whole chicken or a variety of chicken parts, my favorite way is to use
> > boneless, skinless thighs.
> >
> > If you do opt for a whole chicken, or pieces with bones, please be aware of
> > the bones when serving.
> >
> > The meat will fall from the bones easily and I worry about the tiny rib
> > bones, especially if serving children.
> >
> > Enjoy your dinner!!
> >
> > Happy Slow Cooking!!
> >
> > steph
> >
> >
> >
> >
> >
> > "A day without a friend is like a pot without a drop of honey."
> >
> > -Winnie the Pooh
> >
> > Please support me in my journey to another opportunity of life at:
> >
> > https://www.gofundme.com/sugars-transplant-journey
> >
> > Hugs, Sugar
> >
> >
> >
> > _______________________________________________
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