CHICKEN ADOBO EMPANADA WITH GARLIC AIOLI скачать в хорошем качестве

CHICKEN ADOBO EMPANADA WITH GARLIC AIOLI

CHICKEN ADOBO EMPANADA WITH GARLIC AIOLI is a video tutorial on how to make a delicious empanada with chicken adobo as its filling. This recipe was inspired by Malou's brother Francis (PS Four days that this video was posted Francis passed away. The timing was impeccable. Read story http://www.skiptomalou.net/2020/09/ch...) Instead of a dip, Malou creates a nice garlic adobo aioli. Malou's cookbook is available on Amazon. For signed copies : shop.skiptomalou.net EMPANADA CHICKEN ADOBO 8-10 pieces chicken thighs and legs (bone in and skin on)3⁄4 cups vinegar 1⁄2 cup soy sauce 3⁄4 cups water Preparation 6 cloves garlic, minced (divided) 3 dried bay leaves, crushed Pepper, to taste 2 tablespoons cooking oil 3⁄4 cups vinegar 1⁄2 cup soy sauce 3⁄4 cups water Preparation Heat 1 tablespoon cooking oil in a heavy bottomed pan over medium heat. Add 3 cloves garlic and let it brown. Then add the vinegar, soy sauce, water, and garlic. Bring to a simmer over medium heat. Add the bay leaves and season with pepper, to taste. Allow the flavors to meld for 2-3 more minutes. Add the chicken cut-ups and cook for about 30 minutes or until the internal temperature reaches 165 degrees. Remove 2 chicken pieces. Flake it. Put the flaked chicken on a pan. Add adobe sauce and let it reduce until almost gone. Set aside to cool down FOR THE DOUGH: 1 1/4 cup flour 1 1/2 teaspoon sugar 1/2 teaspoon salt 2 cloves garlic, minced 1 stick butter 1 egg cold water (pour tbsp of water at a time) Mix flour, sugar and salt. Dig a whole in the middle. Break the egg. Mix them all together. Add butter. Using a pastry cutter mix the butter and flour mixture. Add water little by little. Form in a disc and refrigerate dough. ADOBO AOIOLI 1/2 cup mayo 2 cloves garlic Salt and pepper Adobo sauce Mix and blend all ingredient together as shown in the video.