Adobo chicken drumsticks
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.
Ingredients
- 6 chicken drumsticks
- 2 tbsp of pickle juice
- 1/2 tsp of salt
For the herb paste
- 1 white onion
- 7 cloves of garlic
- olive oil
- 5 chilli peppers
- a tbsp of tomato paste
- 1 tbsp of paprika powder
- 1 tsp of salt
- 1 tsp of ground black pepper
How to
- Dice the onion and chop fine the garlic cloves. Fry these in a pan in some olive oil.
- In the meantime, chop fine the chilli 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 colour 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 (158F). Turn halfway to let the meat cook evenly.
- Let the drumsticks rest for a few minutes before serving.
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BBQ gear used
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