Best 2 Chicken Adobo Cooks Illustrated Recipes
**Chicken Adobo: A Filipino Dish That's Rich in Flavor and History**
Chicken adobo is a classic Filipino dish that is loved by people of all ages. It is a savory and tangy stew made with chicken, vinegar, soy sauce, garlic, and bay leaves. The chicken is marinated in the mixture of vinegar, soy sauce, and garlic, then browned and simmered until tender. The resulting dish is a flavorful and hearty stew that is perfect for serving with rice.
This article provides three different recipes for chicken adobo, each with its own unique flavor profile. The first recipe is for a traditional chicken adobo, made with the classic ingredients of vinegar, soy sauce, garlic, and bay leaves. The second recipe is for a spicy chicken adobo, which adds chili peppers to the marinade for a bolder flavor. The third recipe is for a coconut milk chicken adobo, which uses coconut milk instead of water to create a rich and creamy stew.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. Chicken adobo can be served with rice, noodles, or vegetables, and it can be enjoyed for breakfast, lunch, or dinner. So gather your ingredients and get ready to make some chicken adobo!
CHICKEN ADOBO (COOK'S ILLUSTRATED)
This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
- Remove chicken from the soy sauce allowing excess to drip back into the bowl. Transfer the chicken, skin-side down, to a 12 inch non-stick skillet; set aside the soy sauce.
- Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
- While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic).
- Transfer the chicken to a plate and discard the fat in the skillet. Return the chicken to the skillet skin-side down, add the coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken is done, about 15 minutes (175 deg F internal temp).
- Transfer chicken to platter and tent loosely with aluminum foil.
- Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes.
- Pour sauce over chicken, sprinkle with scallion and serve.
- Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!
CHICKEN ADOBO
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila's heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.
Provided by Sam Sifton
Categories dinner, easy, weekday, main course
Time 4h
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. 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.
Nutrition Facts : @context http, Calories 1036, UnsaturatedFat 42 grams, Carbohydrate 9 grams, Fat 78 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1209 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- To achieve the best flavor, use a combination of soy sauce, vinegar, garlic, and bay leaves.
- Adjust the amount of vinegar according to your taste preference. For a tangier adobo, add more vinegar.
- Use dark soy sauce for a richer color and flavor.
- To make the adobo marinade more flavorful, add some annatto oil or atsuete oil.
- For a crispy adobo, fry the chicken until golden brown before simmering it in the adobo sauce.
- If you don't have time to marinate the chicken, you can skip this step and just cook it in the adobo sauce.
- Serve chicken adobo with steamed rice and your favorite sides, such as pinakbet, lumpia, or kare-kare.
Conclusion:
Chicken adobo is a classic Filipino dish that is easy to make and packed with flavor. With its combination of sweet, sour, and savory flavors, it's no wonder why this dish is a favorite among Filipinos and non-Filipinos alike. Whether you're a beginner or an experienced cook, you can easily make this dish at home using the tips and recipes provided in this article. So, what are you waiting for? Give chicken adobo a try today and experience the deliciousness of this Filipino classic.
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