Quote:
Originally Posted by treadlightly
Thanks for the recipe, I made this one tonight. I haven't been very successful reducing sauces in the IP, maybe because the volume of liquid is so large to start with. I should dump half of it and then add the roux. I still prefer using thighs rather than breasts for juiciness in the stewed-chicken-type IP recipes but it was tasty.
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My wife has experimented a bit with the liquid and thickening to make it more saucey than soupy, but i like it both ways. Especially in cold weather.
I think thighs (in the absence of an old rooster) is more traditional, but l like breasts. Actually for most of my life i couldn't stand any dark meat, and its only been a few dishes Ive encountered in recent years that changed my mind. That chicken adobo recipie i posted uses thighs, and its awesome, especially if you get the skin crispy.