CHICKEN ADOBO

CHICKEN ADOBO

#SIAintheKitchen

So again, I’m not well-versed in Filipino food. Eating, yes. Cooking? No. I think I’ve only made a few things that are Filipino and I must admit, it’s pretty embarrassing. I cook pretty much every single other ethnic cuisine out there…except for my own. I keep vowing every single year that I will be making an effort to make food of my own heritage.

I made another Filipino dish today. I made a classic: chicken adobo.

I know, I know. Of all Filipino dishes I had to choose the Westernized one. I have to admit. I love tradition but I love making things better. So of course, I had to put my own spin on it. I took a traditional marinade (thanks Michelle!) and cooked it slightly different than say, what my mom would do or any other other Filipino recipe would tell you to.

Some changes for my version? I caramelized the onions, braised the chicken thighs, reduced the sauce and added some lemon to it. I think the only thing I would change (and I’ve been doing this since I was a kid), would be to strain the the peppercorns before adding them to the pan. I always pick those darn things out - its super annoying. So when I make this again, they are out…or atleast tying them in a cheese cloth. Does anybody else have any suggestions!?

So let’s get to it!

CHICKEN ADOBO - serves 2 to 4

Marinade:

• kosher salt and freshly ground pepper, as needed

• 1 head of garlic, crushed

• 4 bone-in, skin-on chicken thighs

• 1/2 cup soy sauce

• 1/2 cup white vinegar

• 1/3 cup brown sugar

• 2 tbsp Worcestershire sauce

• 3 tbsp whole black peppercorns

• 5 bay leaves

To cook:

• 4 tbsp vegetable oil

• 1 yellow onion, sliced

• 1 tsp kosher salt

• freshly ground black pepper

• 1 lemon, sliced

1. In a bowl, combine the soy sauce, vinegar, brown sugar, bay leaves, peppercorn and Worcestershire sauce and mix until the sugar is dissolved. Rub the chicken liberally with a few cloves of the crushed garlic on the chicken, including under the skin. Season liberally with salt and black pepper and submerge the chicken thighs into the marinade. Cover with plastic wrap and refrigerate overnight.

2. In a Dutch oven or large saucepan, heat the vegetable oil until glistening over medium-high heat. Reserving the marinade, place the chicken skin-side down and cook for 3 minutes, flip and brown on the other side for another 3 minutes. Transfer the browned chicken onto a plate and set aside.

3. Add in the onions into the pan and break up and separate each strand of onion. Scrape off any browned bits from the chicken. Decrease the heat to low and allow the onions to caramelize for 40 minutes, stirring occasionally to prevent burning. Onions should be uniform in colour and slightly sweet and jammy.

4. Turn up the heat to medium-high and add in the marinade. Once the sauce begins to boil, make an 4 indents in the onions and add the chicken pieces back to the pan. Add in the slices of lemon in-between the chicken. Cook the chicken for another 3 minutes on each side, finishing with skin facing up. When cut by the bone, the juice should run clear. By now, the sauce should have reduced enough that it could coat the back of a spoon. Serve with white rice.