Chicken Inasal

I think Pinoy cooking is the best way for me to use my coconut vinegar.  As my chicken is marinating, I realize that my coconut vinegar has a very strong aroma of coconut, and is actually sugar cane vinegar with coconut extract.  I'm sure it will be fine.

What I feel defines Philipino cooking more than anything else is the sourness factor.  They almost always have a game of salty-sour, sweet-sour, or even salty-sweet-sour happening.  Last time I made a Filipino dish, I was completey amazed at the flavor that develops just by adding some vinegar.

Ingredients

2 lbs (1 kg) chicken thighs, skin on

Marinade:

2 tbsp grated ginger

2 tbsp grated garlic

3/4 cup chopped lemongrass (or 2 tbsp dried)

1/2 cup coconut vinegar

1/2 cup lemon juice

1/8 cup brown sugar or cassonade

1 tsp baking soda

1 tsp salt

1 tbsp black pepper

Basting:

3 Tbsp annato oil (I used coconut..sacriledge?)

1/2 cup butter (I omitted and used leftover marinade to baste)

Directions

1.  Mix all the marinade ingrediens together, then slather all over the chicken, making sure to get it under nicely under the skin.  Refridgerate for 1-3 hours.

2.  Prepare the baste, then grill the chicken while basting.

I didn't grill, but rather roasted at 185°C for 45 minutes.  Instead of basting, I stirred the coconut oil into the marinade and spooned it over the chicken.
I served with some marinated grilled veggies.  I used the same marinade I used for the chicken, since it made more than enough.

The house smells of sweet vinegar.. which is a bit alarming.
Chicken Inasal is usually reddish orange, a color given by the annato oil.  I'll have to look into that for next time.  Mine just looks like grilled chicken, but the flavor is just phenomenal.  I was worried it would taste too sweet or too sour or too lemongrassy, but since it is not a saucy dish, this "grilled" chicken is just perfect.

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

Ingredients:

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

Garnish:

lemon or lime

chopped cilantro

Directions:

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...