Recipe of Ultimate Adobo blanco

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, adobo blanco. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. In this adobo Talks Campaign Spotlight, #adobomagazine sits down with Kiran Gotur, VP for Safeguard Philippines and Old Spice for AMA.

Adobo blanco is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Adobo blanco is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have adobo blanco using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Adobo blanco:

1. Take 8 chicken thighs, bone-in and skin-on
2. Prepare 1 head garlic, peeled and very roughly chopped
3. Prepare 2 tbsp whole black peppercorns
4. Prepare 1/4 cup rice wine vinegar
5. Get 3-4 large bay leaves

Ver más ideas sobre Adobo, Adobo para pollo, Adobo de pescado. Esta clásica receta de adobo andaluz de pescado se elabora con cazón o caella, pero puedes usar cualquier pescado de carne. Adobos para pavo y pollo, también te sirve para pularda o capón.

Steps to make Adobo blanco:

1. Season the chicken thighs liberally with salt and black pepper and lay them skin-side down in a large, nonstick pan. Sprinkle in the garlic and peppercorns and turn the heat up to medium. Let fry for about 10 minutes until the skins are browned and the garlic lightly toasted.
2. Flip the chicken thighs over. Add the vinegar and enough cold water to just cover the chicken. Slide in the bay leaves and put on a cover. Let cook for 10 minutes.
3. Remove the cover and continue simmering for another 10 minutes to finish cooking the chicken and concentrate the sauce. Serve with freshly steamed rice, or better yet, garlic fried rice

Adobos para pavo y pollo, también te sirve para pularda o capón.

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