Chicken Adobo (La Times) Recipe

Mexican Recipes To-Go

Mexican Adobo Recipes

Ingredients:

1 medium Chicken, cut up
Giblets from chicken
6 Garlic cloves, crushed
1/2 tsp Whole peppercorns, -=OR=-
1/4 tsp -Black pepper
1 small Bay leaf
1/4 cup Cider vinegar, -=OR=-
-Lemon juice
3 tbsp Soy sauce
1/4 tsp MSG (optional)
1/2 cup Water, about
Salt
3 cup Hot cooked rice

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.

(C) 1992 The Los Angeles Times

Servings: 6

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