Best 2 April Bloomfields Chicken Adobo Recipes

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**Introduction:**

Embark on a culinary journey to the vibrant streets of the Philippines with April Bloomfield's Chicken Adobo, a beloved dish that captures the essence of Filipino cuisine. This delectable recipe combines the savory flavors of chicken, soy sauce, vinegar, and garlic, creating a harmonious balance of sweet, salty, and tangy notes. As you explore the depths of this article, you'll also discover variations of the classic Chicken Adobo, each offering a unique twist on the traditional dish. From a tangy and spicy version using vinegar and chili peppers to a rich and flavorful rendition cooked in coconut milk, these recipes cater to diverse palates and preferences. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of the Philippines with these exceptional Chicken Adobo variations.

Here are our top 2 tried and tested recipes!

APRIL BLOOMFIELD'S CHICKEN ADOBO



April Bloomfield's Chicken Adobo image

Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A Girl and Her Pig."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 9

1/4 cup canola oil
5 pounds bone-in, skin-on chicken legs and thighs, cut through the bone into 2-inch pieces (you can have your butcher do this)
2 heads garlic, cloves separated but not peeled
1/2 large Spanish onion, peeled and cut into 8 wedges
1/2 cup thinly sliced skin-on ginger
10 whole black peppercorns
4 fresh or 2 dried bay leaves
1 1/2 cups unseasoned rice vinegar
1/2 cup soy sauce

Steps:

  • Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.
  • Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.
  • Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.

TITA EM'S CHICKEN WINGS ADOBO



Tita Em's Chicken Wings Adobo image

Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan. Her background is Filipino, and Mr. Phojanakong's recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy. In Mr. Phojanakong's version, that sauce gets extra creaminess from coconut milk. At Kuma Inn, the wings have become a signature dish.

Provided by Jeff Gordinier

Categories     dinner, lunch, finger foods, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

3/4 cup rice vinegar
3/4 cup soy sauce
6 to 8 cloves garlic, crushed
3/4 teaspoon whole black peppercorns
2 bay leaves
2 1/2 pounds chicken wings, tips removed and sectioned
1/4 cup vegetable oil
1/3 cup coconut milk

Steps:

  • In a large saucepan, combine the vinegar, soy sauce, garlic, peppercorns and bay leaves. Add 1 1/4 cups water and mix well. Add the chicken wings and marinate at room temperature for 30 minutes.
  • Cover pan, place over high heat and bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove chicken from braising liquid and set aside on a rack to drain and dry.
  • In a large skillet, heat the oil, add the wings and fry until golden brown.
  • Return braising liquid to a boil. Add coconut milk and bring to a simmer. Add chicken wings, coat with sauce and serve.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 39 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 16 grams, Sodium 2869 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Use a Dutch oven or large pot with a lid to braise the chicken. This will help to keep the chicken moist and flavorful.
  • Brown the chicken in batches if necessary. Don't overcrowd the pot, or the chicken will steam instead of brown.
  • Use a good quality soy sauce and vinegar. This will make a big difference in the flavor of the dish.
  • Add the bay leaves and peppercorns to the pot along with the chicken. These spices will add depth of flavor to the dish.
  • Simmer the chicken for at least 1 hour, or until it is cooked through. The longer you simmer it, the more tender it will become.
  • Serve the chicken adobo with rice, noodles, or vegetables.

Conclusion:

Chicken adobo is a delicious and easy-to-make Filipino dish that is perfect for a weeknight meal. It is made with chicken, soy sauce, vinegar, garlic, and bay leaves. The chicken is braised in the sauce until it is cooked through, and then served with rice, noodles, or vegetables. This dish is sure to please everyone at the table.

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