- Whole Chicken cut into pieces to reveal the marrow in the bone
- Bay leaves (locally wild crafted from a recent hike)
- Whole Peppercorns
- Crushed garlic cloves
- Suka (coconut vinegar)
- Liquid Aminos (Braggs soy sauce alternative)
Papa said; cut the chicken into pieces, make sure to cut through the pieces to reveal the marrow, add that to a pot of water (reverse osmosis). Add whole peppercorns, enough spice to suit your taste. A few bay leaves, a head of crushed and peeled garlic and a helping of soy sauce (I use liquid aminos). Then suka, which is Filipino vinegar made from coconut, added last. He said do not stir in the vinegar, something about disrupting the meat texture...bring to boil then simmer. Simmer until the chicken is tender.
Next strain the chicken, garlic and some peppercorns from the broth (save broth). Fry the chicken, spooning some broth over the chicken. I added a bit more liquid aminos (soy sauce alternative) to taste and another bay leaf. Saute 'till the broth thickens into a sauce and the chicken is browned and falling off the bone.
SO SO SO GOOD.
I fried some wild rice in the broth too:
In a hot pan add coconut oil, a bit of crushed garlic and cooked rice (don't let the garlic burn, it becomes bitter). Fry on high heat until the rice is crispy then add some adobo broth, scraping the bottom of the pan to incorporate the rice crispy bits. Sometimes I add a dash of suka to the rice to brighten the flavor, but the adobo broth should have the desired bite.
Serve this dish with quartered early girl tomatoes and sliced cucumbers soaked in suka and a dash of salt.
Dan added his new invention spicy kimchi awesome sauce. Which is his homemade kimchi (really spicy) vita mixed. Plus kimchi awesome sauce blended with an avocado as a second sauce, yummm.
Plus to drink we pull out a bottle of our homemade pear ginger hard cider. A true autumn meal featuring this years harvest.