• Adobo Chicken

    When I was growing up, my best friend’s mom would make this chicken dish that she served over rice called adobo. It was salty, and tangy, and rich and delicious, and it quickly became one of my favorite dishes. Any time his mom asked if I was staying for dinner, I secretly hoped that she was making adobo! I didn’t find out until many years later that it’s a Filipino dish, which just made it feel that much more exotic. It’s a simple dish, really, just a few ingredients, but it’s complex and bold flavor make it taste like you’ve been cooking all day.

    Chicken Adobo

    Adobo Chicken

    2 1/2 pounds boneless, skinless chicken thigh
    3/4 cup Soy sauce
    3/4 cup Rice vinegar
    4 cloves garlic, minced
    1 teaspoon crushed red pepper
    3-4 bay leaves
    olive oil
    Sliced scallions for garnish

    Method
    Heat a deep skillet over medium high heat. Cut the chicken thighs into chunks or strips. Once the skillet is hot, drizzle in the olive oil, swirl to coat the pan, and then add the chicken. Spread the chicken out in the pan so it evenly covers the entire surface, and then let it sear for 2-3 minutes without stirring. Stirring too frequently will prevent it from caramelizing properly, and result in a less flavorful dish. Stir every 3-4 minutes or so until the chicken is seared, but not cooked through. Add the remaining ingredients, cover, and reduce to a simmer for 20 minutes. Uncover, and simmer for another 5-10 minutes, or until the liquid is reduced to a thick syrupy consistency.

    Serve over rice.

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