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Tuesday, January 15, 2013

Chicken Adobo

If there is one group of people lacking representation in France vs the US (other than Mexicans), it is definately Pinoys.  What happened?  I see Indian, Thai, Chinese, Japanese, Korean, Cambodian, and Vietnamese people here (sorry if I forgot some, these were just off the top of my little brown head)... where did all the Filipinos go?  Balut Balut!!  Settle down here!
While I can't say I've grown up to Pinoy food, it has definately surrounded me during my HS and college years.  When I saw the Amateur Gourmet test out this recipe, I definately had to give it a try.. my way of course.  The best part is I didn't have to go special shopping for ingredients to satisfy my wild desires today.  Pleasure just effortlessly became me...
Serves 3
2 lbs bone in skin on chicken, hacked into pieces (oh the torture!)
few tbsp peanut or sunflower oil
1 head garlic, cloved but unpeeled
1 onion, cut into 16 wedges
1/4 cup sliced ginger
5 whole black peppercorns
2 bay leaves
1/2 to 3/4 cup rice vinegar
1/4 cup soy sauce (or GF alternative)
1/4 cup water
lemon or lime
chopped cilantro
1.  Brown the chicken on all sides in the oil until nice and golden, about 10-15 minutes.  Reserve.
2.  Add the onions, garlic, ginger, peppercorns and bay leaves and cook until onions turn translucent.  Then add the chicken back in.
3.  Add the soy sauce and vinegar.  Bring to a boil, then let simmer for 45 minutes.  Add water if you feel it is necessary.

Serve over rice and garnish with chopped cilantro and a squeeze of lime.

Oh my the explosion of flavors in this dish is just insane!  It's sour and salty with a hint of something lovely.  I tasted at each step and the cilantro and lemon just bring extra depth that takes this to a whole other level.  I couldn't resist adding a chopped thai chili to my plate, but even without the heat, it tasted amazing.
Je valide...
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