I
have been wanting to cook something with Asian flavors but not the normal stir fry and when Pam posted the
recipe for Chicken Adobo on her For The Love Of Cooking Blog, I knew it would fit the bill. Please check her site for some great shots of
the dish.
Ingredients:
1½
cups of seasoned rice vinegar
1
cup coconut milk
¼
cup soy sauce
12
garlic cloves, peeled
3
whole Thai chilies (we used serrano’s)
3
bay leaves
1½
tsp freshly cracked black pepper
6
chicken thighs, bone-in & skin-on - plus a breast for SIL Pat
Fresh
cilantro
Instructions:
1. Combine
the seasoned rice vinegar, coconut milk, soy sauce, 12 cloves of garlic, 3
chilies, 3 bay leaves, and black pepper together in a large zip lock bag. Mix
until very well combined.
2. Add
the chicken thighs and seal. Refrigerate for at least 2 hours (I marinated for 3 hours).
3. Remove
the chicken from the refrigerator 30 minutes prior to cooking.
4. Place
the chicken and marinade in a large pot or Dutch oven over high heat and bring
to a boil. (I used a 12" saute pan)
5. Reduce
the heat immediately to a simmer and cook, stirring occasionally, until the
chicken is cooked though and tender, about 30 minutes.
(Since
my sauce wasn’t very deep, I flipped the chicken after 15 minutes and added a
lid then pulled it at 175F).
6. Remove
the chicken from the sauce and place on a baking sheet.
7. Raise
the heat under the sauce pot and boil until the sauce reduces down until it's
the consistency of cream, about 15 minutes. Remove the bay leaves and chilies.
8. Place
the oven rack near the top of the oven and turn the broiler on.
9. Place
the baking sheet into the oven and brown the chicken for 5 to 7 minutes, or
until they are starting to caramelize.
10. Remove,
turn the chicken, baste with the sauce and repeat, 3-4 minutes more.
11. Remove
the chicken from the oven and place back into the sauce on the stove and cook
for a few minutes more on medium low.
12.Place
the chicken on a platter and drizzle with the sauce and the softened garlic
cloves.
We served it over rice but forgot to buy cilantro.
We
all enjoyed the moist and tender chicken and thought the sauce was very tasty
although a little sweet for Bev, and the serranos provided just enough heat
for the non-heat eating Cindy and enough that Bev and I knew it was there. Thanks for a excellent supper
Pam – we know we can always count on your recipes, especially when given the
thumbs up by your kids.
During
the meal we had a discussion about the word adobo trying to reconcile the name of this
dish with the sauce that comes with Chipotles In Adobo. I did a little web research and turns out the word comes from the Phillipines
where it is the cooking technique used with this dish. However, in Mexico it is sauce and in the Caribbean it
is a spice such as Goya Adobo Seasoning - I always feel better when the fog clears.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
3/23/18
Meal Date
I LOVE all the flavors going on in this dish - sounds terrific!
ReplyDeleteLove adobo! This looks delicious, but I'm probably the only person who has not used coconut milk, wondering if it truly makes a difference or just another food trend...
ReplyDeleteLarry, Chicken thighs...Laurie's choice above all chicken parts! About the only time I get chicken breasts is if we're eating out. Love Pam's recipe. Perhaps a little sweet for me but Laurie loves the coconut mixed in. We'd probably add a bit more heat though. Take Care, Big Daddy Dave
ReplyDeleteThank you for clearing the fog. I'm most familiar with the Mexican sauce, so was surprised to see it used in the same sentence as Asian. This recipe sounds fantastic and I need to try it. As far as I'm concerned thighs are the best part of the chicken. I clicked over to Pam's site and she indicates this is a NYTimes recipe - always reliable.
ReplyDeleteOh, I am so glad you liked it. I was craving it last week so it's on the menu for tomorrow. Great shots!
ReplyDelete