Kyckling Adobo \u00e4r en filipinsk r\u00e4tt som enligt m\u00e5nga kocka \u00e4r v\u00e4rldens b\u00e4sta s\u00e4tt att tillaga kyckling p\u00e5. Det g\u00e5r \u00e4ven bra att anv\u00e4nda fl\u00e4skk\u00f6tt till denna r\u00e4tt.<\/p>\n
G\u00f6r<\/strong> s\u00e5<\/strong> h\u00e4r<\/strong>:<\/p>\n Blanda soja, vin\u00e4ger, vitl\u00f6k, lagerblad, peppar, vatten och h\u00e4lften av kokosmj\u00f6lken i en t\u00e4ckt kastrull som \u00e4r tillr\u00e4ckligt stor f\u00f6r att kycklingdelarna ska f\u00e5 plats i ett lager.<\/p>\n H\u00f6j temperaturen och l\u00e5t det b\u00f6rja koka, l\u00e4gg d\u00e4refter i kycklingen och s\u00e4nk v\u00e4rmen till medium l\u00e5g temperatur. V\u00e4nd kycklingen en till tv\u00e5 g\u00e5nger till dess att kycklingen n\u00e4stan \u00e4r klar. Detta tar ca 20 minuter. H\u00e4r kan ni kyla ner allt och l\u00e4gga i kylen i 24h om ni vill.<\/p>\n Sedan kan ni v\u00e4lja om ni vill steka, grilla eller k\u00f6ra kycklingen i ugn. I detta fall skickar vi den p\u00e5 grillen. N\u00e4r grillen \u00e4r varm s\u00e5 frig\u00f6r en yta ca 10 cm fr\u00e5n v\u00e4rmen.<\/p>\n Ta upp kycklingen fr\u00e5n s\u00e5sen och torka f\u00f6rsiktigt av kycklingen med hush\u00e5llspapper. Koka upp s\u00e5sen tillsammans med den resterande kokosmj\u00f6lken och l\u00e5t s\u00e5sen koka ner tills det \u00e5terst\u00e5r ca 2dl. Ta bort lagerbladen och h\u00e5ll s\u00e5sen varm.<\/p>\n Grilla kycklingen tills den \u00e4r gyllene brun (10-15 minuter, tar lite l\u00e4ngre tid i ugn) och server sedan med ris och s\u00e5sen.\u00a0 Det \u00e4r \u00e4ven gott att \u00e5nga lite f\u00e4rska gr\u00f6nsaker till!<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Kyckling Adobo \u00e4r en filipinsk r\u00e4tt som enligt m\u00e5nga kocka \u00e4r v\u00e4rldens b\u00e4sta s\u00e4tt att tillaga kyckling p\u00e5. Det g\u00e5r \u00e4ven bra att anv\u00e4nda fl\u00e4skk\u00f6tt till denna r\u00e4tt. G\u00f6r s\u00e5 […]<\/a><\/p>\n","protected":false},"author":2,"featured_media":1422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1280,3],"tags":[13,431,22,430,1046],"class_list":["post-1421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kyckling","category-recept","tag-asiatisk-mat","tag-filipinsk-mat","tag-grillat","tag-kyckling-adobo","tag-mooi-by-org-de-rac"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=1421"}],"version-history":[{"count":2,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1421\/revisions"}],"predecessor-version":[{"id":4767,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/1421\/revisions\/4767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/1422"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=1421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=1421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=1421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}