Today’s recipe of cooking chicken with vinegar is a pretty basic cooking skill. This of method cooking meat “Adobo” is a cultural cooking process from the Philippines, where meat is marinated in vinegar, browned, and then simmered in the marinade. This process is worthwhile for preppers, homesteaders, or outdoorsmen to know because leftovers keep well without refrigeration because the vinegar inhibits bacteria.
In my experience it softens up tough meat, and I especially like using this process with rabbit. As a matter of fact, I make “chicken with vinegar” far more often with rabbit more than I do with chicken.
Today we will cook some chicken with vinegar, so you can see that cooking mellows the vinegar, as well as tenderizes the meat – the end result will be about as tart as cooking chicken with tomatoes. It is actually pretty good, and I end up keeping a jug of my homemade wine vinegar near my stove so I can throw in a cup or two into my cooking whenever the wife is not looking….
- 2 tablespoons olive oil
- 1 3-pound cubed chicken
- Salt and freshly ground black pepper
- 1/4 cup minced shallots or scallions
- 1 cup good red-wine vinegar
- 1 tablespoon butter (optional)
- Preheat the oven to 450 degrees.
- Set a large ovenproof skillet over medium-high heat. .
- Add oil
- When it is hot, place chicken in the skillet, skin side down.
- Cook undisturbed for about 5 minutes, or until chicken is nicely browned.
- Turn and cook 3 minutes on the other side. Season with salt and pepper.