Chicken Adobo
2 lbs chicken thighs 1/4 C vinegar 5 cloves garlic, minced 1 C water 1 medium onion, diced 2-3 bay leaves 1/4 C soy sauce
Put everything in a saucepan. Bring to a boil, reduce heat and simmer for 30-40 minutes. Chicken should be very tender. Serve over plain rice.
Your leg/thigh pieces should work just fine. I do like to remove the skin before making this recipe but that's just a personal preference thing.
Curried Honey Chicken
2 T butter 1 T dijon mustard 6 T honey 2 T curry powder 6 leg/thigh pieces, skinned
38 pounds bone in beef back ribsSheldon I agree. The recipe below is from the grits.com website. It was originally credited to Emeril but now the site doesn't say that so...
In a saucepan, melt butter with curry, honey and mustard. Place chicken in a baking dish. Pour sauce over the chicken. Bake at 350 degrees for one hour.
Simmered Chinese Chicken
1 whole chicken - cut up and skinned 1 T ketchup 1 T oil 1/2 t red pepper 1 clove garlic, crushed 1/3 C soy sauce 1/2 C water 1/3 C brown sugar 1/4 C apple juice 2 T cornstarch 1 T water
Brown chicken pieces in oil. Stir together next 7 ingredients. Pour over chicken, cover and simmer 35 minutes.
Remove chicken from pan and keep warm. Stir together water and cornstarch. Pour into sauce and simmer until thickened. Serve chicken with sauce.
***I cheat and use hot chili sauce with garlic instead of the pepper and fresh garlic. I get it at the grocery store in the asian section. I use 1/2 t. of the sauce.
Just substitute the chicken pieces you have and it will be fine.
enjoy marcella
