Tuesday, August 20, 2013

Filipino Chicken Adobo

Adobo Chicken.  If you've never had this Filipino specialty, you have go to try this - the chicken is extremely flavorful and tender, and as you'll see, the process is ridiculously simple.  Don't forget to eat the garlic cloves... they mellow into tender deliciousness that you don't want to miss.

Filipino Chicken Adobo
(serves 4)

4 lb chicken thighs, skin on, bone-in
1/2 c. white vinegar
1/2 c. soy sauce
1/4 c. olive oil
1 head of garlic, broken into cloves, peeled, and slighly smashed
1 tsp. whole black peppercorns
3 bay leaves

Combine all in a sealable marinating container, blending to combine.  Let marinate for about 3 hours (more is fine), then turn chicken and marinade into a large cooking pot. (I used my wok)  Bring to a boil, then cover and simmer for 1/2 hour, stirring occasionally.  Uncover and simmer another 30 minutes...sauce should reduce.   Remove chicken to a hot saute pan with a little olive oil, and saute at medium high heat to brown lightly.  While the chicken is being sauteed, raise heat on marinade if needed to continue reducing sauce (a little bit of cornstarch or arrowroot mixed with water and added to the marinade can help it thicken).   Return chicken to sauce, and turn to coat completely.

Serving this with rice would be traditional, but I served this with quinoa and broccoli.  Yum!

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