Wednesday, October 11, 2017

Pininyahang Adobong Manok

The only thing I made to make my finished product land according to my preference, was instead of marinating the chicken, with a few adjustments on the measurements but still with the same ingredients:
  •  I first cooked the chicken like a typical Adobo, then fried it. 
  • Added the remaining sauce, pineapple tidbits and then topped it with additional red bell pepper for color and added flavor.

4 cloves garlic (minced)
2 tablespoons red cane vinegar
1/2 cup soy sauce
1 cup water
1/4 teaspoon granulated black pepper
reserved pineapple syrup (equivalent to 2 small pouches) 

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