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Chicken Adobo
Chicken Adobo

Before you jump to Chicken Adobo recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. If you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small methods by which energy and money can be saved. It is reasonably easy to live green, of course. A lot of it truly is basically using common sense.

We hope you got benefit from reading it, now let’s go back to chicken adobo recipe. You can cook chicken adobo using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Chicken Adobo:
  1. Prepare 1 cup coconut milk
  2. You need 1/4 cup soy sauce
  3. Get 1 1/2 cup rice vinegar
  4. Prepare 12 clove garlic, peeled
  5. Use 3 whole chilies
  6. Get 3 bay leaves
  7. Get 1 1/2 tsp fresh ground pepper
  8. Get 4 lb chicken thighs
Instructions to make Chicken Adobo:
  1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
  2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
  3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
  4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

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