Filipino Chicken Adobo from Bon Appetit
http://www.bonappetit.com/recipe/filipino-chicken-adobo
4 Servings
4 Servings
Depending on your personal preference, you can brush off
and discard the peppercorns before cooking, or leave them on for stronger
flavor. One of our food editors says this chicken adobo recipe is actually the
greatest of all time.
Ingredients
- 8 chicken drumsticks
- 15 garlic cloves, coarsely chopped
- 3 Thai chiles, halved lengthwise
- 1 2-inch piece ginger, peeled
- 1 cup unseasoned rice vinegar
- ¾ cup soy sauce (preferably Silver
Swan)
- 2 tablespoons black peppercorns
- 2 tablespoons palm sugar or light
brown sugar
- 3 bay leaves
- 2 tablespoons canola oil
- Steamed rice and scallions, green
parts only, thinly sliced on a diagonal (for serving)
Preparation
Place chicken,
garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay
leaves in a large re-sealable plastic bag or 13x9" baking dish; toss to
combine. Chill, turning chicken once, at least 2 hours and up to 2 days.
Heat oil in a
medium heavy saucepan over medium. Add chicken, reserving marinade, and cook,
turning occasionally and adjusting heat to medium-low if needed, until skin
starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water;
bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken,
and continue to simmer, turning chicken occasionally and adjusting heat if
needed, until meat is very tender and liquid is reduced and starting to glaze,
about 25 minutes.
Serve chicken
over rice. Spoon sauce over, then top with scallions.
