Need a chicken drumstick recipe (cooked in pot, no oven).. help??? Would like to make adobo chicken.?

Question

I'm starving here at work and can't wait to go home and cook!!

I just want a quick chicken drumstick recipe cooked in a pot (no oven!!), something simple and quick. I want to make Filipino adobo chicken but I can't find a recipe online that uses chicken drumsticks (need to know exatcly how much vinegar / soy sauce to add).

Any chicken recipe that u know of will do!! Nothing complicated please, I dont like to chop stuff up and spend 30minutes preparing ingreients!

BWT I have like 5 chicken drumsticks... like 1.5 pounds.

Answer 1

Boil the ck. drumstick, a pinch of salt and pepper, a few garlic, fresh hot pepper

Answer 2

Remove the skin and pat dry each drumstick or thigh with a paper towel.  Wrap a strip of bacon around each drumstick.  Brush on a little dijon mustard over the wrapped chicken pieces.  Place in skillet with olive oil and turn occassionally until well cooked.  However, it is best if you cook in the oven covering the pan with alum paper until done and brown, and then remove and crisp the bacon.  You can also cook it in the microwave as well in the roasting control.  That's it.  do not add any salt as the bacon and dijon will already do that.

Answer 3

All I do is boil the chicken in water and a bunch of soy sauce and sliced onions.  I make rice seperate.  I don't really have any recipe except for that.  And chicken adobo is great!

Answer 4

¸¸.•¨¯`•You can substitute chicken legs for any other part of chicken in a recipe without any problems so use any recipe that calls for chicken b*****s but use the legs.

Adobo Chicken

5 chicken legs

3/4 cup distilled white vinegar

1 1/2 garlic cloves, crushed

1 bay leaves

2 tsp tablespoon whole black peppercorns, crushed lightly

1/2 cup water

1/3 1 1/2 cups distilled white vinegar

3 garlic cloves, crushed

2 bay leaves

1/2 tablespoon whole black peppercorns, crushed lightly

1 cup water

3/4 cup soy sauce

1 1/2 tablespoons vegetable oil

Chopped scallions, for garnishplus 1TBS X soy sauce

3 tablespoons vegetable oil

Chopped scallions, for garnish

Accompaniment: Cooked rice

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

A really easy recipe for legs or thighs is Country Captain Chicken. I serve this for company all the time. It looks elegant and tastes great but it takes no time at all to prepare.

6 chicken thighs or legs-cut off extra fat and skin from thighs

2 cans Stewed Tomatoes with onions and celery in them

1 small can of black olives drained

2 tsp Curry Powder

Salt and Pepper to taste.

In a large pot with a lid- Brown the chicken thighs in 1 Tbs olive oil for 2 minutes on each side or until golden brown.

Pour the stewed tomatoes and the drained olives over the meat- sprinkle the curry powder over the top and stir until mixed together. Simmer on low for 40-60 monutes or linger if you like. Serve over white rice.

You can also do this in a crockpot- Brown the meat then add all ingredients along with the chicken into the crock pot. Set to high and dinner will be ready in 6-7 hours. The longer this cooks the better it gets.

Answer 5

Filipino "Adobo"-Style Chicken Recipe courtesy Gourmet Magazine  

Show:  Sara's Secrets

Episode:  All About Chicken  









  

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections

1 1/2 cups distilled white vinegar

3 garlic cloves, crushed

2 bay leaves

1/2 tablespoon whole black peppercorns, crushed lightly

1 cup water

3/4 cup soy sauce

3 tablespoons vegetable oil

Chopped scallions, for garnish

Accompaniment: Cooked rice

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.