Vinegar is traditionally used by Europeans to preserve chicken on long journeys on ships.When these ships reached South America, the Philipinos made adobo chicken with the pickled chicken. I am going to show you how to make this ancient recipe.
How well is this recipe
- 6 pieces chicken drumsticks
- 2 tbsp pickle juice
- ½ tsp salt
The herb paste
- 1 piece whole onion
- 7 cloves garlic
- 1 tbsp olive oil
- 5 pieces chili peppers
- 1 tbsp paprika powder
- 1 tsp salt
- 1 tsp ground black pepper
- Dice the onion and chop fine the garlic cloves. Fry these in a pan in some olive oil.
- In the meantime, chop fine the chili peppers and add this to the onion and garlic.
- Stir fry this until the onions are slightly browned and soft.
- Add the tomato paste and more olive oil when the paste threatens to dry. Keep stirring this until the paste gets a dark brown color without its getting burned.
- Season the paste with the paprika powder, salt and pepper and give it a good stir as you take the pan off the fire so the paste can cool down.
- Pour the pickle juice over the chicken drumsticks and sprinkle on some salt. Rub the cooled paste over the chicken and make sure the chicken is covered all over.
- Let this sit for four hours or overnight in the fridge.
- Fire up your grill with a temperature of about 160°C and stick a thermometer in the thickest part of one drumstick.
- Let the chicken cook to a core temperature of 70°C/158°F. Turn halfway to let the meat cook evenly.
- Let the drumsticks rest for a few minutes before serving.
Calories: 65kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1003mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 1210IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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