Chicken Adobo is really easy to make, I've seen recipes that are too freeking complicated for something so simple that only calls for a handful of ingredients one may have on hand in their kitchen, especially if they are Asian.
Here is what you should know.
- You do not need to use chicken parts you hate to eat, for instance I love thighs and that's what I use, the whole thigh, I'll hack the thighs in half with my cleaver to make it smaller and easier to cook.
- You control the flavors, there is no one way to make adobo, some like it really salty and less sour, and some like it really sour. Me I like to find a middle ground with this dish, slightly sour, and slightly salty.
- You do not need to marinate the chicken overnight, that's just a myth, the longer you marinate it in the vinegar which is the main ingredient, it will just taste too much vinegary, so the best way I find is to just toss the chicken into the pot and let it simmer.
- Use about 1 lb. per person, because from what I've found is adobo lovers overeat all of the time. A 5 lb. box of thighs works well for 4-5 people.
Let's say you got 4-5 people you're cooking for, buy a 5 lb. box of thighs, if it is frozen thaw it out and leave it out at room temperature for some time, never start cooking cold chicken it won't cook well.
Directions:
1. Get out a large stainless steel pot, about an 8 quart pot.
2. Place all of the chicken thighs inside the pot. Now, get about 10 cloves of garlic and crush them and toss it into the pot. Now, get about 5 bay leaves and crack it in half and toss it into the pot. Now get about 1 tablespoon of pepper corns, and smash it with a pan and sprinkle it over the thighs. Now, get about 2 1/2 cups of dark soy sauce and pour it into the pot. Now, get 3 cups of apple cider vinegar and pour it into the pot. Now, get 3/4 cup of olive oil and pour it into the pot. Now, get 3 tablespoons of kosher salt and pour it into the pot.
3. Now, with clean hands, massage all of the ingredients into each piece of thigh, now let it sit for about 1 hour, don't worry it will not spoil because of the salt from the soy sauce, the kosher salt, and the acid from the vinegar.
4. After an hour, place the pot uncovered over high heat, bring to a boil, and using a ladle toss the pieces around so that the heat of the pan will start to sweat out the juices of the thighs.
5. Once you get the thighs to start to release the juices, lower the heat to low and simmering, and then cover the pot.
6. Cook this way on simmering for about 1 1/2 hours, then uncover the pot, and let the pot breath for about 15 minutes, then off the heat and let it rest.
* Adjust the seasonings, serve with rice, dress rice with gravy. Also some people like their adobo au sec meaning dry or less moist, in this case, cook uncovered over very low heat until all the liquid has evaporated. (I like mines on the moist side)
Here is what you should know.
- You do not need to use chicken parts you hate to eat, for instance I love thighs and that's what I use, the whole thigh, I'll hack the thighs in half with my cleaver to make it smaller and easier to cook.
- You control the flavors, there is no one way to make adobo, some like it really salty and less sour, and some like it really sour. Me I like to find a middle ground with this dish, slightly sour, and slightly salty.
- You do not need to marinate the chicken overnight, that's just a myth, the longer you marinate it in the vinegar which is the main ingredient, it will just taste too much vinegary, so the best way I find is to just toss the chicken into the pot and let it simmer.
- Use about 1 lb. per person, because from what I've found is adobo lovers overeat all of the time. A 5 lb. box of thighs works well for 4-5 people.
Let's say you got 4-5 people you're cooking for, buy a 5 lb. box of thighs, if it is frozen thaw it out and leave it out at room temperature for some time, never start cooking cold chicken it won't cook well.
Directions:
1. Get out a large stainless steel pot, about an 8 quart pot.
2. Place all of the chicken thighs inside the pot. Now, get about 10 cloves of garlic and crush them and toss it into the pot. Now, get about 5 bay leaves and crack it in half and toss it into the pot. Now get about 1 tablespoon of pepper corns, and smash it with a pan and sprinkle it over the thighs. Now, get about 2 1/2 cups of dark soy sauce and pour it into the pot. Now, get 3 cups of apple cider vinegar and pour it into the pot. Now, get 3/4 cup of olive oil and pour it into the pot. Now, get 3 tablespoons of kosher salt and pour it into the pot.
3. Now, with clean hands, massage all of the ingredients into each piece of thigh, now let it sit for about 1 hour, don't worry it will not spoil because of the salt from the soy sauce, the kosher salt, and the acid from the vinegar.
4. After an hour, place the pot uncovered over high heat, bring to a boil, and using a ladle toss the pieces around so that the heat of the pan will start to sweat out the juices of the thighs.
5. Once you get the thighs to start to release the juices, lower the heat to low and simmering, and then cover the pot.
6. Cook this way on simmering for about 1 1/2 hours, then uncover the pot, and let the pot breath for about 15 minutes, then off the heat and let it rest.
* Adjust the seasonings, serve with rice, dress rice with gravy. Also some people like their adobo au sec meaning dry or less moist, in this case, cook uncovered over very low heat until all the liquid has evaporated. (I like mines on the moist side)
Happy Chicken Adobo making!!!!
No comments:
Post a Comment