Chicken Adobo

This take on a Filipino favorite takes on a deep reddish-brown hue from a quick braise in a soy sauce and vinegar marinade and stock and a smoky grilled flavor from finishing over a hot grill or cast iron grill pan.

Chicken Adobo

Serves 2-3

Ingredients

  • 6 skinless drumstick pieces
  • 3 large cloves garlic
  • 3 bay leaves
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of ground ginger
  • 1 teaspoon Sichuan pepper
  • 1 cup coconut vinegar
  • 1/2 cup chicken broth
  • 2/3 cup light soy sauce
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon of Chinese black vinegar
  • 1 tablespoon of oil
  • 1 tablespoon of palm sugar
  1. Wash and thoroughly dry chicken pieces then place in a large glass or ceramic bowl
  2. Place all of the other ingredients except the palm sugar  and chicken broth in a blender and pulse until liquefied to create the marinade/cooking broth..
  3. Reserve an 1/8th cup of marinade and set aside.
  4. Pour the remaining marinade over the chicken and massage in well.
  5. Cover bowl with plastic wrap and refrigerate for at lest 3 hours.
  6. One hour before cooking remove the chicken from the fridge and mix the reserved marinade with the palm sugar until it dissolves
  7. Place chicken and marinade into a medium sized saucepan.
  8. Add enough chicken broth to nearly cover the chicken and heat over medium high and simmer for 10-12 minutes or until legs are just cooked through.
  9. 5 minutes before chicken is done simmering, put a cast iron pan over a medium high heat.
  10. Once chicken is nearly done, remove from broth and allow to drain for a few seconds.
  11. Transfer chicken to cast iron pan, and brush with sauce.
  12. Sear for 2-3 minutes then turn a 1/3 turn and brush with sauce until all surfaces are grilled nicely and lightly glazed.
  13. Remove from heat, and allow to rest for 5 minutes.
  14. Serve with steamed rice or a fresh salad.

 

 

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