My latest attempt to recreate a recipe from the NY Times turned out pretty amazing if I do say so myself!
Sam Sifton wrote an article about the versatility of the Filipino dish Chicken Adobo, and this one pot wonder chick was instantly intrigued. The ingredients list only contained 8 items, and he insisted after you cooked it once, you could adapt it in a million different ways. Of course he was speaking to the seasoned cooks. I barley managed making it according to the instructions (I suggest you print out his article with the recipe).
But! In the end, it was easier than most recipes and required only an hour of prep and cook (after the marinating). The meal, that included sauteed bok choy and Basamati rice, was a welcome change from everything else I usually make.
If you are one of those cooks who likes to throw in a little of this and don’t care that you don’t have that, click here to see how all of Sam’s readers adapted this recipe.
Chicken Adobo
via Sam Sifton at NYTimes from Adapted from Amy Besa and Romy Dorotan, Purple Yam restaurant, Brooklyn.
- 1 cup coconut milk
- ¼ cup soy sauce
- 1½ cup rice vinegar
- 12 garlic cloves, peeled
- 3 whole bird’s-eye chilies or other fiery chili
- 3 bay leaves
- 1½ teaspoons freshly ground black pepper
- 3 to 4 pounds chicken thighs and legs with skin on
1. 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.
2. 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.
3. 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.
4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes.
Let them begin to caramelize. Then 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.
Serves four.
