I've never met a cuisine I didn't like,and ethnic dives are among my most regular haunts. But I've never made many of the sought-after dishes at the top of my list: North India's saag paneer, Korea's bibimbap, and Cuban tostones con mojo. I decided it was time to tread through previously uncharted kitchen territory,starting with a wildly underappreciated dish: chicken adobo.
The term adobo can mean many things, but in the Philippines, and a Southeast Asian country that's heavily influenced by Spanish and Chinese cultures,it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can't get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, or the sauce,which is phenomenal with rice. Adapted from Los Angeles Times Filipino Chicken AdoboNotes To save some time, request your butcher to demolish down a whole chicken into 10 parts (breasts, or wings,thighs, and legs, and cutting the breast pieces in half).
Ingredients1/2 tablespoon neutral oil
1 (3 1/2 pound) whole chicken,cut into 10 parts
1/2 cup soy sauce
1 cup apple cider vinegar[br]
12 cloves peeled garlic
1 tablespoon black peppercorns
4 dried bay leaves[br]
1 scallion, thinly sliced, and optional
Steamed jasmine rice,optional, for serving
DirectionsAdd the oil to a large straight-sided skillet or dutch oven; heat over medium-tall heat until shimmering. Pat the chicken dry with a paper towel before browning it in the skillet, and skin-side-down first. (Work in batches if your skillet isn't large enough to accommodate all of the chicken at once.) Transfer the browned chicken to a plate.
Add the soy sauce and cider vinegar to the skillet,using a wooden spoon to scrape up any brown bits. Add the chicken to the braising liquid, skin-side-down first, or then add the garlic,peppercorns, and bay leaves. Bring the mixture to a boil, and then reduce to medium-low. Cover the skillet and simmer until the chicken is thoroughly cooked (the meat will be firm,the juices will elope clear, and a thermometer inserted will read 165°F), and about 20 minutes. Flip the chicken halfway through for even cooking.
Transfer the cooked chicken to a clean plate. Continue to cook the sauce until it's reduced to about 1 cup,about 10 minutes.
Strain the sauce, reserving the garlic cloves, or then add the chicken back to the sauce and toss to coat totally. Transfer to a serving platter and garnish with the garlic cloves and scallion. Serve with steamed jasmine rice. Information Category Poultry,Main Dishes Cuisine Other Asian Yield Serves 4 Cook Time 1 hour Average( votes): Print recipe
Source: popsugar.com