YELLOW CHICKEN ADOBO
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Philippines Soup/Stew Fall Winter Vinegar Coconut Chicken Ginger Dinner Stew
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
- Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
- Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30-40 minutes.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8-10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20-30 minutes.
- Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8-10 minutes.
- Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60-80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
- Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
- Do Ahead:
- Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
CHICKEN ADOBO WITH FILIPINO FRIED RICE AND CHARRED JAPANESE EGGPLANT
Classic Filipino garlic fried rice and chicken adobo make a perfect pair. The fried rice is a great accompaniment to many other dishes, including eggs for breakfast. The charred eggplant is a riff on ensaladang talong (roasted eggplant salad).
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 24
Steps:
- For the chicken: Heat a large, high-sided pan over medium-high heat. Add the black peppercorns and toast for 2 to 3 minutes until fragrant, shaking the pan to evenly distribute. Transfer to a spice grinder and grind. Add 3 tablespoons of the canola oil to the pan and heat over medium-high heat until shimmering. Pat the chicken dry and season liberally with kosher salt. Reduce the heat to medium. Place the chicken into the pan skin-side down and sear without moving the chicken until the skin pulls away from the bottom of the pan and begins to brown, 7 to 8 minutes. Flip the chicken and cook until browned on the other side, another 5 minutes. Remove the chicken from the pan. Discard the excess cooking oil and add the remaining 2 tablespoons of canola oil to the pan.
- Add the onions and cook, stirring occasionally, until translucent, 5 minutes. Add the soy sauce, vinegar, palm sugar, garlic, bay leaves, ground black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and add the chicken back to the pan. Cover and cook until an instant-read thermometer registers 160 degrees F when inserted into the center of the chicken, 15 minutes. Remove the chicken and allow to rest. Continue to cook the sauce, uncovered, until thickened and reduced, 5 minutes.
- For the charred eggplant: Add the white vinegar, sugar and bay leaf to a small saucepan. Heat over medium high and bring to a simmer for 2 minutes. Stir to dissolve the sugar, then turn off the heat and set aside.
- Preheat a grill pan to high heat. Brush the inside of the Japanese eggplants with olive oil and sprinkle with kosher salt and black pepper. Place the eggplants on the grill pan, flesh-side down, and grill until slightly charred and there are grill marks on the underside, 3 to 4 minutes. Flip, then grill another 2 to 3 minutes. Transfer the eggplants to a cutting board and slice on the bias into 2-inch pieces. Add the eggplant to a bowl with the onions and tomatoes. Pour the pickling liquid over the vegetables and toss to combine.
- For the fried rice: Heat the canola oil in a large saute pan over medium-high heat. Add the butter and swirl the pan to melt. Add the garlic and annatto powder and cook, stirring frequently, until fragrant and the garlic starts to lightly brown, 2 minutes. Add the cooked rice and toss to combine, making sure the rice is fully coated with the garlic and annatto mixture. Cook the rice, stirring occasionally, until it starts to get crispy, 5 minutes.
- To serve, place a chicken leg and thigh onto each plate, spoon the sauce around the chicken and garnish with the sliced scallions. Serve with the fried rice and charred pickled eggplant. Drizzle the eggplant with a little olive oil.
ONE-PAN CHICKEN ADOBO RECIPE BY TASTY
Here's what you need: chicken, dried bay leaves, soy sauce, vinegar, garlics, water, cooking oil, white sugar, salt, whole peppercorn
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
- Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
- Pour in the remaining marinade and add water, then bring to a boil.
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
- Add the vinegar, stir and simmer for 10 more minutes.
- Add the sugar, salt, and stir. Then remove from heat.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 71 grams, Sugar 2 grams
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- Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
- Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
- Heat oven to 375°. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and ¾ cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
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- Heat oil in a saucepan over high heat. Sauté garlic, onion, and turmeric. Add chicken and stir-fry for about 5 minutes.
- Season with fish sauce and add peppercorns. Lower heat and cook until chicken renders its own liquid. Stir-fry until chicken is partially cooked and no longer pink
- Add coconut milk and bay leaf; simmer until thick and chicken is cooked through. Add chilies, if using, and season with more fish sauce if desired.
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