I’m here for you with this Filipino Chicken Adobo. Filipino is the distinction, because I’m guessing that you are like I am in thinking that Mexico has laid claim to adobo. But we would be very wrong. Let’s chat.
This recipes from The New Filipino Kitchen is a keeper and it schooled me in what adobo really means. As it turns out, it’s a cooking method, borrowed from Spain and carried over to the islands by explorers. Adobo comes from the Spanish word adobar, meaning simply, “to marinate.” Who knew?! In this case, it also means delicious.
Let me take this moment to air a gripe. Often times (and I’m guilty just the same), we look for easy, weeknight meals that can be made in 30 minutes or less. While I appreciate the sentiment (and Rachel Ray’s TV show), I think that setting a time limit necessarily eliminates dishes such as these, which while hovering around about an hour thirty minutes in total, has a crazy simple prep and is very different than spending a whole hour slicing and dicing. Fifteen minutes from start to oven, and hands off for the rest, there’s no reason why this can’t be part of a regular weeknight. Set it in the oven and forget it, which means you’ll have llots of time to get a workout in, throw in a load of laundry, chat with your S.O. (or, in my case, my fur-other) or simply decompress before sitting down to dinner. I mean, what’s wrong with that?!
Okay, gripe over and back to this chicken. The sauce is simple and amazingly flavorful. I wanted to change it a bit my adding some lime. I mean, really wanted to because you know my Florida-girl need to add citrus to anything. However, after trying it…it just didn’t need it. I stood there conflicted by my tried and true habit and the recipe which created a dish that was perfect just as it was. I restrained myself, a good decision.
This is traditionally served with rice (also, into the rice cooker and hands off!), but the book suggests serving with bread and I think that shredded, this chicken would make a swell sandwich option. My suggestion would be to serve it much in the same way as that jazzy Thai pulled pork (remember that one?).
Whichever way you do it, just do it.
Filipino Chicken Adobo
Delicious Filipino chicken adobo marinated with creamy coconut milk, lots of garlic and a bit of salt and spice.
Ingredients
- 1 cup lite coconut milk
- 1 cup rice vinegar
- 1/4 cup low-sodium dark soy sauce
- 12 cloves garlic, chopped
- 1 jalapeno, seeded and diced
- 1 tsp black pepper
- 5 bay leaves
- 4 pounds bone-in, skin-on chicken legs and thighs
- 1/2 cup fresh cilantro, chopped
- 1/4 cup sesame seeds, to garnish
- 1 1/2 cups white rice, cooked
Directions
- Step 1 Combine the coconut milk, rice vinegar, soy sauce, garlic, jalapeño, pepper and bay leaves in a large Dutch oven or oven safe baking casserole. Add the chicken pieces and turn to coat. Set aside at room temperature until the oven is heated.
- Step 2 Preheat the oven to 400F.
- Step 3 Bake the adobo, uncovered for about 1 hour until the meat is tender. Discard the bay leaves.
- Step 4 Transfer the chicken to a platter and drizzle with the remaining sauce. Garnish with cilantro and sesame seeds. Serve with rice.
