Chicken Adobo A La Orange

Chicken Adobo is a very popular dish back in the Philippines. Anyway, we had some extra oranges, which looked like they were about to expire. So - I used them with my chicken adobo! So, here goes:

Ingredients:

6 cloves garlic, crushed

1 cup cider vinegar

1 1/2 chicken stock

1 bay leaf

1 tsp coriander seeds

1 tsp black peppercorns

1/4 tsp paprika with a generous pinch of turmeric

3 tbsps soy sauce

2 medium oranges, juiced (cut 3 thin slices before juicing and set aside for garnishing)

1.5 kg chicken pieces

2 tbps olive oil

onion and green chilli, chopped (for garnishing)

1. Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, paprika with turmeric, soy sauce and orange juice in a large bowl. Add the chicken, cover and leave to marinate in the refrigerator for 2 hours.

2. Transfer the chicken mixture to a large heavy-based pan and bring to a boil.

3. Reduce the heat, cover and simmer for 30 minutes. Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside.

4. Bring the liquid to a boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half.

5. Heat the oil in a wok or large frying pan, add the chiken in batches and cook over medium heat for 5 minutes, or until crisp and brown.

6. Pour the reduces vinegar mixture over the chicken pieces and garnish with chopped onion, green chilli and orange slices.

7. Serve with rice.