Published in October 2019 ‘In The Loop Magazine
I met Cheryl aka “FipGurl” at a friend’s retirement party and I was blown away with the quality and amount of food she prepared for this festivity. The variety of the cuisine, Italian, German, Filipino & American she executed was so impressive. The menu included several chafing dishes filled to the top with Lasagna, Ravioli, Chicken Cacciatore, Garlic Bread, Lumpia, dipping sauces and more…. her fantastic German Chocolate cupcakes ended the most perfect day. Oh! Did I mention Cheryl makes her dishes from scratch. No party is to big or too small for Cheryl to cater. Contact her at 831-236-1257
Ingredients:
1 Chicken 3-4 Lbs. (cut in pieces)
1 Tbsp vegetable oil
1 Large onion (sliced)
15 Garlic cloves (smashed)
½ Cup vinegar (red or white)
½ Cup soy sauce
½ Tsp salt
2-3 Tsp cracked pepper
2 Bay leaves
Directions:
Step 1: Put a heavy bottom pot on medium heat until hot. Pat chicken until dry
Step 2: Sear chicken pieces until browned
Step 3: Add garlic cloves, onions, bay leaves, vinegar and soy sauce; stir thoroughly
Step 4: Put on high heat, bring to a boil, then lower to a simmer on medium low heat
Step 5: Cover and cook for 35-40 minutes, stir periodically
Step 6: Serve with steamed rice
Serves 4-6 People
Chef’s Comments:
Adobo is always better the next day. Filipino’s usually use shred the leftover adobo and combine with fried rice and egg for an easy breakfast.
Kommentare