FRIED CHICKEN ADOBO RECIPE RECIPES

Steps:

• Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl. Cover and refrigerate until ready to use.
• Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
• Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
• Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
• Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
• Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365 degrees. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350 and 365 degrees. The chicken is cooked when internal temperature reaches at least 165 degrees.
• Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.

Steps:

• Wipe the chicken drumsticks dry and place in a large resealable bag.
• Lightly pound and peel the garlic.
• Pour the vinegar and soy sauce into the resealable bag. Add the garlic, peppercorns, bay leaves and oregano. Seal the bag. Shake a few times to distribute the seasonings. Keep the in the fridge overnight.
• Pour water into a steamer and boil.
• Drain the chicken then arrange in the steamer basket(s) in a single layer.
• Steam the chicken over briskly boiling water for 10 minutes.
• Remove the steamer baskets and cool the steamed chicken.
• Heat the cooking oil in a frying pan.
• Over medium-high heat, fry the cooled steamed chicken adobo just until crisp.
• Serve the fried chicken adobo with rice.