Sunday, April 7, 2013

Adobo Chicken

Totally, utterly delicious.
If you've never made Adobo, you MUST. It has nothing to do with the brand of spice mixes of the same name:
This stuff if actually not bad, taste-enhancement wise. It's mostly MSG. So it makes things taste pretty great. But again: this has NOTHING to do with adobo, the wonderful technique / recipe.
"Adobo" is the everyday dish of the Philippines, and people make it a million different ways: chicken or pork or fish, coconut milk or just oil, vegetables included or just meat. But it's always a stewed meat dish, and always includes garlic, vinegar, soy sauce, bay leaves, and brown sugar. It's fabulous: sweet, tangy, spicy, fatty. Serve it over rice and let the sauce soak in. Yummmm.
I modified this recipe from one I found attached to a restaurant review of a Filipino place in the nytimes website.
The ingredients

 2 cans coconut milk (don't use the light kind)
¼ cup soy sauce
1 cup rice vinegar
12 garlic cloves, peeled and chopped
1 TB chili garlic paste or sriracha
3 bay leaves 
1/2 cup brown sugar
1½ teaspoons freshly ground black pepper
2 packages of bone-in, skin-on chicken thighs (I used a total of 8 thighs--we are planning on eating this for lunch all week. 
6 carrots, chopped
1 red onion, cut into large slices
2 red bell peppers, chopped

What to do
1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for a few hours (*note: I have made this before in a hurry and skipped marinating--it was still great) 
2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes. 
3. After 10 minutes of simmering, add the chopped carrots and onion. continue simmering.
4. At the very end, add the red bell pepper. This only needs to simmer for about 5 minutes You don't want this to cook too long or it will lose it's flavor and become mushy. 
5. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. You want both sides of the chicken thighs to have color and crispness. 
6. Put the chicken back in the pot of sauce, along with the pan juices released by broiling. 
7. Serve chicken over rice with a big scoop of vegetables and sauce. 
8. Moan happily.

So much garlic!
Chicken in the bag of marinade. I let it sit overnight--I think the vinegar softens the meat up, leaving you with even-more-tender finished chicken.
Chicken before broiling
After broiling.
The finished adobo.
This dish has so many things to love: it's pretty cheap to make, it tastes AMAZING, it's all in one pot, etc. 
I made this on Saturday afternoon to be our "eat all week" thing in the fridge for the week's lunches or dinners. I made a Thai slaw to go with (will include that recipe soon).
Chicken adobo, Russian Imperial Stout, Thai slaw. The perfect lunch to eat on the deck, before going back to bed because it's Saturday.

No comments:

Post a Comment