Chicken Adobo

29 December 2017

Ya'll. This chicken is so yum. It's so. so. good. We've really been setting the bar high on chicken recipes lately! You will for sure want to try this one. 

This recipe comes from the Lucky Peach Asian cookbook I have referenced on here before. We've tried a handful of recipes and love each one of them! 

Brian picked this one and we made it one weekend. I made the dry fried green beans with it and they were, as always, delish!! We've made these green beans so many times now. They are the perfect side and so easy to make. 

I'll share the recipe below but you should really think about getting this cookbook, it's legit! Oh and if you need a good wok, we have this one. Best birthday gift. We use it all the time! 

Lucky Peach Chicken Adobo
1 small can (5 ounces) coconut milk in 1/2 cup water
1 cup soy sauce (look for a Filipino brand called Silver Swan)
1/2 cup distilled white or cane vinegar
1 teaspoon black peppercorns
3 bay leaves (preferably fresh)
4 garlic cloves, smashed
1-2 small dried red chilies (optional)
4 bone-in, skin-on chicken legs, drumstick and thigh separated
Cooked white rice, for serving

1. Pour the coconut milk, soy sauce, and vinegar into a large, lidded skillet and toss in the peppercorns, bay leaves, garlic, and chilies (if using). Bring to a simmer over medium-high heat. Add the chicken pieces, snuggling them into a single layer; the sauce should come about three-quarters of the way up the pieces. (If it doesn’t, add more water.)

2. Return the sauce to a simmer, then cover the pan and reduce the heat to maintain a gentle simmer. Cook the chicken until the meat is very tender, right before the stage where it falls off the bone (you still want to be able to pick them up without falling apart, but barely) and the skin is melty, 45 minutes to 1 hour.

3. Remove the chicken pieces and continue simmering the sauce, over medium-high heat, until it reduces by half and the sauce thickens a little/turns syrupy/coats a spoon, about 5 minutes. The flavor should be concentrated but not overpoweringly salty/sour.

4. At this point, you can eat the chicken adobo. Or you can place the legs on a foil-lined baking sheet and broil them on high heat for 5 or so minutes, until the sauce glazes the skin and becomes a little bit crusty. Or, you can store the sauce and chicken separately for up to 3 days. Reheat the chicken in a 400°F oven or under the broiler. However you serve the adobo, have plenty of warm white rice on hand to soak up the sauce.

Dry Fried Green Beans
2 tablespoons neutral oil
1 pound of green beans, trimmed but left whole
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1/4 cup of chopped scallions
1/2 teaspoon of sambal oelek or Sambal (or 1/4 teaspoon chili flakes)
1 tablespoon of soy sauce
1/2 teaspoon sugar
Kosher salt to taste

Heat 1 tablespoon of oil in a wok or large frying pan over medium heat. Leave it in the pan until it starts to smoke.

Add the green beans and stir-fry until they start to shrivel and turn brown, about 8 minutes. Transfer to a plate.

Turn the heat to high and add the remaining 1 tablespoon of oil to the pan. Add the ginger, garlic, and scallions. Stir fry for a few seconds, then add the sambal or chili flakes. Add the green beans, soy sauce and sugar to the hot pan. Toss until the beans are coated with the sauce and heated.

Season to taste with salt and serve immediately.

Enjoy! XOXO

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