ADOBO DE SARSA
Prep time: 30 minutes
Marinating time: 6 hours
Serves: 6 with steamed rice
1 cup palm vinegar
2 tbsp garlic powder or 10 cloves of garlic minced
3 lbs of skin-on, bone-in chicken thighs cut into small pieces
salt and pepper
1/4 cup all purpose flour
2 cups of cooking oil
2 cups water
1/4 cup palm vinegar
5 pcs dried bay leaves
5 cloves of garlic, minced
2 tbsp annato powder
4 tbsp Knorr Liquid seasoning
1 tsp ground pepper
3 tbsp soy sauce
Marinate chicken in :marinade” ingredients overnight.
Remove the marinade and dry chicken with paper towels.
Cut chicken in small pieces or in half if they are big.
Coat chicken with flour.
Pre heat cooking oil and then fry chicken.
Fry until all sides are brown and half cooked.
Remove from the pan and remove oil as well.
Leave about 2 tbsp of cooking oil.
Add chicken back and add water.
Add vinegar and bay leaves
Add garlic powder
Add annatto powder
Add Knorr Liquid seasoning
Add ground pepper
add soy sauce
Cook for 3 minutes. (you want to cook the vinegar)
Move chicken around as you bring it to boil.
Adjust heat to medium after it is boiled.
Add fish sauce.
Continue to cook (6 minutes) the sauce thickens.
Adjust heat to low and cook for 2 minutes.
Turn off heat and serve.
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