Wednesday, April 6, 2011

Chicken Adobo - The Bald Eagle of Filipino Cuisine

My husband, Dave, who thankfully loves Filipino food (or food, period) as much as me, absolutely hails this one as his favorite. And it's not surprising: Most folks associate pinoy food with the adobo, lumpia or pancit (of which the recipes are forthcoming). Chicken adobo is a simple braised chicken dish, with heavy notes of pepper, bay leaf and soy sauce. You can virtually do the same with some sliced pork belly and increase the sin factor.

2 lbs. of chicken parts (and I mean, chicken parts - with bones and skin, y'all. Filipino food laughs at tasteless chicken breasts)
3-4 cloves of crushed garlic
1/2 cup of soy sauce (I prefer Lauriat Special Soy Sauce)
1 tbsp. of peppercorns
some bay leaves
1/4 cup of neutral oil

Marinate chicken, garlic and soy sauce in a bowl for an hour. Throw contents of bowl (including liquid) into a large deep saucepan (I like to use the dutch oven for this, too). Add peppercorns and bay leaves. Add water, but not so much that it covers the chicken, then the oil. Fire up the stove and put the pan over a medium-high heat. You'll know it's done when most of the water has thickened to a sauce and the oil starts to fry the chicken, about 20 minutes. Turn the chicken a few times to brown them evenly. Be careful with the peppercorns when you stick the chicken in your mouth, unless you like hot little landmines in your cheeks.

 Jonathan, Dave and spectacular Korean BBQ at the Los Angeles Farmer's Market

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