Sunday, May 12, 2013

CRISPY ADOBO FLAKES IN PASTA



INGREDIENTS FOR CHICKEN ADOBO:
1k chicken, cut into pieces
¼ cup soy sauce
½ cup vinegar
¼ cup water
1 whole garlic, minced
Salt to taste
Whole peppercorns
Laurel leaves

PROCEDURE:
1. Boil all ingredients together and cook till chicken is fork tender.
2. Pull chicken from its bones.
3. Prepare achuete oil by heating ½ cup corn oil until orange achuetic color comes out.
4. Ensure that oil is not too hot, otherwise orange color will turn purple pale.
5. Fry shredded/pulled chicken bits in oil till crispy.

PASTA SAUCE:
crispy chicken adobo
1 cup olive oil
1 garlic, minced
1 pack green olives, sliced
1 small can or bottle black olives, sliced
1 small bottle capers
Balsamic vinegar, salt and pepper and basil to add flavor

Sauté garlic in oil. Then add crispy chicken adobo, sliced green and black olives and capers. Mix well. Add balsamic vinegar, basil leaves, salt and pepper according to taste and add more flavor. This is best served with spinach fettuccini. Top pasta with Parmesan cheese before serving.

                                                                 

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