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| Kusina ni Manang |
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| Ingredients: 4-6 pieces of chicken (may be skinless according to preference), or pork cuts 1 tbsp olive oil (may use vegetable oil) 1/8 cup cider vinegar 1/8 cup all-purpose soy sauce 5 peppercorns 1 bay leaf 1 tbsp cornstarch in 1/8 cup cold water Instructions: Mix vinegar, soy sauce, and peppercorns in slow cooker. Add bay leaf. Cover and set on low setting. Heat oil, brown chicken pieces. Transfer chicken pieces into the slow cooker and coat all sides with the sauce. Cover tightly. Cook for 2 hours, shaking the slow cooker from time to time to "baste" the chicken pieces. When cooked. Transfer chicken pieces to a dish. Keep warm. Transfer juices into a saucepan. Using slotted spoon, dish out peppercorns and bay leaf. Mash the garlic. Transfer to a small saucepan and boil, then add cornstarch-water mixture to thicken. Adjust taste by adding 1 - 3 tbsp brown sugar. Pour over chicken pieces. Serve with mashed potatoes. Note: If slow cooker is not available, May use the same pan for cooking. Just set at low heat. Check from time to time for amount of sauce to avoid drying up, adjusting by adding incrementally 1/8 cup water as needed, and stirring every 10 minutes. |
| From the kitchen of: Manang |
| (click to enlarge photos) |
| Tip: This may be prepared in a medium saucepan or skillet withcover under low heat upon browning the chicken pieces. The sauce mix may be poured directly, then cover is placed and heat is set to low. Cooking time will be 20-30 minutes. The meat pieces may be more without adding more sauce. Themeat juice will add to the sauce. Just don't let it dry up by adding 1/8 cup of water every 10 minutes of low-heat cooking. |
| Chicken Adobo American Style |
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