Name: Chicken Adobo with California Raisins
Ingredients: 1 cup California Raisins; 1 jumbo chicken (about 1.5 kg), cleaned and pat dry; 200 g minced chicken liver; ¾ cup soy sauce; 1 ½ cups rice wine; ½ cup cane vinegar; 1 cup rich chicken stock; 3 bay leaves; 2 large onions, chopped; 2 cloves garlic, crushed; 1 tbsp pepper, freshly ground; 1 tsp oregano powder; 1 cup over-ripe tomatoes, seeded and chopped; 1 cup olive oil; 1 large red pimiento, diced; Sea salt to taste

AuthorCalifornia Raisins

Rating

By Chef Editha Singian

Yields1 Serving

1 cup California Raisins

1 jumbo chicken (about 1.5 kg), cleaned and pat dry

200 g minced chicken liver

¾ cup soy sauce

1 ½ cups rice wine

½ cup cane vinegar

1 cup rich chicken stock

3 bay leaves

2 large onions, chopped

2 cloves garlic, crushed

1 tbsp pepper, freshly ground

1 tsp oregano powder

1 cup over-ripe tomatoes, seeded and chopped

1 cup olive oil

1 large red pimiento, diced

Sea salt to taste

Combine chicken, chicken stock, soy sauce, rice wine, cane vinegar, bay leaves, onions, garlic, pepper, oregano powder, tomatoes and sea salt in a heavy stockpot. Bring to a boil then cover very tightly and simmer until chicken is almost tender about 1 hour.

Remove chicken from pot and drain. Heat olive oil in a big skillet and brown chicken on all sides. In the same skillet with the browned chicken, put back the sauce and add the remaining ingredients. Stir carefully to mix well. Season to taste. Simmer further until chicken is well done and sauce is thick.

CategoryMain DishesCooking MethodBoil, Simmer

Ingredients