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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GRANDMA LOLA'S CHICKEN ADOBO OVER RICE


Primary category: Asian

Ingredients

1 3-pound chicken, cut into serving pieces
1/2 c. soy sauce
3/4 c. white vinegar (not white wine vinegar)
1 or 2 heads of FRESH garlic (mash cloves, but leave whole)
4 bay leaves
1/2 teaspoons peppercorns (more if you like it HOT)
Salt to taste.

Jasmine Rice
(Cook two cups of rice, as directed on package)

Procedure

Bring the chicken and the soy sauce, vinegar, garlic, bay leaves and peppercorns and simmer for a half hour. Remove the chicken pieces from the pot and broil them in a pan for 10 minutes. Let the sauce in the pot boil until it is reduced by half. Add salt to taste.

Place the chicken over a bed of jasmine rice and cover with the sauce. Serve hot.

Alternatively, if your guests don't like fumbling with bones and gristle, simmer the chicken in the sauce for an hour. Filet the chicken and remove bones and skin. Place filleted chicken and sauce over the rice. Top with sauce. The longer the chicken stays in the sauce the better it gets.

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Grandma Lola's Chicken Adobo Over Rice - NOTES

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Grandma Lola's Chicken Adobo Over Rice - REVIEWS

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