So…a recipe for Chicken Adobo was one of the earliest recipes I posted on this blog. And–BONUS!–it’s dairy-free! Which fits into our current food allergy dictated diet!… But…I cannot repost that original post because, well, it was not something I’d want my now-10 year old son to stumble upon. He can learn all about how much I love Anthony Bourdain when he’s older. Maybe.
Below is the recipe,mostly stripped of its Anthony Bourdain-ness…but it’s still delicious. Enjoy.
OK, on to the food: Chicken Adobo–or Pork Adobo–is a very common, popular Filipino dish. Growing up in Seattle, Filipino flavors are a bit like tasting home; there is a very large Filipino population and influence there, especially in the Bremerton area due to the military bases.
Inbetween googling Tony Bourdain’s images, I found this fabulous blog post on racialicious.com about Chicken Adobo and Filipino dishes, specifically about the culture (or mix there of) from which they come:
“Funny though, how our history of forced colonization and foreign domination gets reduced to “influences” as if we’re just willingly eclectic like that. American cultural influence and military presence is highlighted for a brief segment, but somehow leaves out the biggest part of the story: The Philippine-American War. It’s true that our national cuisine has incorporated many others, but I’d much rather this story be presented truthfully than liberally. That we, resilient and crafty people that we are, make masterpieces from scraps (on that Jeepney shit) – you can force your shit on us but trust that we’ll flip it (uh, no pun) and make it our own.”
The recipe I used tonight is very, very simple; using ingredients I already had on hand. And it was really good. That makes it a keeper. I think it would be easy to do in a crock-pot, too. The husband said this is one of his new favorite dishes, so I will have many more chances to tweak it as I need to.
from How to Cook Everything by Mark Bittman
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- 1 whole chicken, 3-4 lbs., trimmed of excess fat and cut into 8 pieces*
- 1 cup soy sauce
- 1/2 cup white or rice vinegar
- 1 tbsp. chopped garlic
- 2 bay leaves
- 1/2 tsp. pepper
- 1 cup water
- 1 1/2 cups coconut milk
- white rice, cooked (enough for however many people you are serving)
1. Combine the soy sauce, vinegar, garlic, bay leaves, pepper, water, and half the coconut milk in a covered skillet or saucepan large enough to hold the chicken in one layer. Bring to a boil over high heat.
2. Add the chicken, reduce the heat to medium-low and cook, covered, turning a few times, until the chicken is almost done, about 20 minutes.
3. Heat the oven to 450 degrees (F). You can also cook this on a grill or under a broiler, but roasting seemed easiest to me.
4. Remove the chicken pieces from the liquid, dry them gently with paper towels and place in a dish. Don’t discard the sauce. Roast the chicken until brown and crisp and hot, about 15 minutes (closer to 10 if you are grilling or broiling instead).
5. While the chicken is cooking, add the rest of the coconut milk to the sauce in the pan and boil over high heat until sauce is thick and reduced to about 1 cup. Discard the bay leaves and keep warm until chicken is ready.
Serve with rice and top with lots of sauce.