Andreas Favourite Aka Chicken Adobo Recipes
FILIPINO-STYLE CHICKEN ADOBO RECIPE
Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.
Provided by Sho Spaeth
Categories Mains Quick Dinners
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.
- To Serve : The chicken is best served after sitting overnight in the refrigerator (see notes), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.
- To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel-lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
Nutrition Facts : Calories 814 kcal, Carbohydrate 50 g, Cholesterol 360 mg, Fiber 2 g, Protein 78 g, SaturatedFat 7 g, Sodium 3865 mg, Sugar 0 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN ADOBO
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Categories dinner, easy, weekday, main course
Time 4h
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 at least 2 hours.
- 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.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 42 grams, Carbohydrate 9 grams, Fat 78 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1209 milligrams, Sugar 1 gram, TransFat 0 grams
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