Chicken Adobo (La Times)

Recipe Ingredients

1 teaspoon	5ml	Chicken - cut up (medium)
		Giblets from chicken
6		Garlic cloves - crushed
1/2 teaspoon	2.5ml	Whole peppercorns - -=or=-
1/4 teaspoon	1.3ml	- black pepper
1 teaspoon	5ml	Bay leaf (small)
1/4 cup	59ml	Cider vinegar - -=or=-
		Juice
3 tablespoons	45ml	Soy sauce
1/4 teaspoon	1.3ml	MSG - (optional)
1/2 cup	118ml	Water - about
		Salt
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender.

Remove liver and a little of liquid and puree in blender container. Return to pan. Heat to serving temperature, adjusting salt to taste. If desired, brown cooked chicken pieces in about 3 tablespoons oil, then return to pan and simmer, covered, about 10 minutes. Serve with hot rice.

Source:
From the Journal Sentinel staff

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