YELLOW CHICKEN ADOBO
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Philippines Soup/Stew Fall Winter Vinegar Coconut Chicken Ginger Dinner Stew
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
- Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
- Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30-40 minutes.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8-10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20-30 minutes.
- Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8-10 minutes.
- Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60-80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
- Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
- Do Ahead:
- Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
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Rose Lace100
[email protected]Thank you for sharing this recipe.
Tigest Kibrat
[email protected]I can't wait to make this again.
Loveboy Sphola
[email protected]This is the best chicken adobo I've ever had.
Mary Bivens
[email protected]I'm so glad I found this recipe.
Ana Billings
[email protected]This is a great recipe for a weeknight meal.
Rawal Akendra
[email protected]I made this dish for my family and they loved it.
Jay Goralgia
[email protected]5 stars!
Solomon Ekeoma
[email protected]I highly recommend this recipe.
Shahana Hassan
[email protected]This is my new favorite chicken adobo recipe.
Dallas morrison
[email protected]I will definitely be making this again.
a Sholes
[email protected]Delicious!
Md Eliyas hossain
[email protected]This recipe is a winner! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over rice and it was a perfect meal.
Sheli Begum
[email protected]I'm not usually a fan of chicken adobo, but this recipe changed my mind. The chicken was so tender and juicy, and the sauce was the perfect balance of sweet and sour.
Faraz Khan is
[email protected]This dish is a staple in my household. It's easy to make and always a crowd-pleaser. I love the tangy flavor of the sauce.
Degarege Belay
[email protected]I love this recipe! The chicken is always so tender and flavorful. I usually serve it over rice, but it's also great with noodles or mashed potatoes.
Sumon _53
[email protected]This was my first time making chicken adobo and it was a success! The chicken was tender and the sauce was flavorful. I will definitely be making this again.
Beri Addis
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! The chicken was so moist and flavorful, and the sauce was perfect. I will definitely be making this again.
Milad Mohammadi
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was cooked through but still juicy, and the sauce was thick and flavorful. I served it over rice and it was a hit with my family.
Smiley Loveless
[email protected]This dish was absolutely delicious! The chicken was so tender and flavorful, and the sauce was rich and tangy. I will definitely be making this again.