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...