Chicken adobo with Italian seasoning
The famous Chicken Adobo originated in the Philippines, and it comes together with rice... so diet or not, this needs to be done. I always like to change things up, according to my Italian taste buds and always better the next day as leftovers — maybe it's because of the vinegar(?)Italian seasoning is a consolidation of dried herbs that includes rosemary, thyme, oregano, sage, basil, and marjoram. It is usually packaged and can be found in the spices section of your favorite grocery store.
8 pcs chicken drumsticks (or use any part of chicken)
1 whole garlic bulb, smashed and peeled
1 cup white vinegar
4 cups of water
1 tablespoon white sugar
3 tablespoons salt
1 tablespoon Italian seasoning (combined crushed dried rosemary,
thyme, oregano, sage and basil)
1 fresh stem of rosemary (optional)
3 fresh salvia leaves (bay leaves -substitute)
1/4 cup olive oil
Combine vinegar, water, sugar, salt, garlic and Italian seasoning in a container just large enough to hold it, after —- taste, according to your taste buds, makes a “tiny taste” add salt if needed, if your mouth doesn’t rumple, it's fine), after adding the chicken just wide enough to fit all the chicken in one layer.
(Marinate for 3 hours or overnight)
Turn chicken meat a few times during the steep of marinade to make sure all facades have an adequate contact and the flavor is unduly filled.
Put marinade into the pot, bring to boil and cook for about 20 to 30 minutes, depends on the variety of chicken, and
Subsequently, pour oil and stem of fresh rosemary into a large skillet and pan-fry the chicken pieces for 1 to 2 minutes per side, just enough to frizzled brown the chicken, the add a bit of adobo sauce (depends on your serving style).
Now for those of you on a diet or for those getting ready for bikini season next year(?) since b😷tch summer is just around the corner. 🙏🙏🙏 Let’s just enjoy the staycation at HOME. #stayhomestaysafe #prettylifeonline