Tuesday, August 21, 2007

Cooking: Chicken Adobo

I haven't posted in long time or cooked in a while for that matter. I dunno, I've just been crazy busy with other things and haven't found the time to catch up! This past weekend, I got a breather and hung out with my sister on Sunday. I had already planned to make Chicken Adobo on Sunday at home, but the more the merrier. My sister invited a friend over so I cooked for them, her roommate, Justyn and myself.
My sister helped me prep the ingrediants. We basically chopped a couple onions, some garlic and prepped some greenbeans for a side dish. Since we had time to kill, we watched Princess Mononoke while we waited for dinnertime. Sipping wine and making fun of the movie was probably the highlight.

At 4:30pm we seared the chicken which was probably not necessary, but whatever. I could have dumped everything in the pot, but I felt like that would be too easy hehe. In fact, what I should've done was saute the onions with the garlic and chili flakes but I forgot.
I did the chicken in two batches so after I was done searing, I put all of it back in the dutch oven and covered it with a mixture of soy sauce, vinegar, peppercorns and bay leaves. (I'll post the recipe at the bottom of this post in case you're interested in making this)
Since I forgot to saute the onions, I just sprinkled them on top of the chicken and put a lid on it.
An hour later, and this is what I got. It was really really oily, so my sister helped me ladle out almost all the oil.
Dinnertime!! I really like how this picture came out. It looks nice and professional huh? I think so at least. The greenbeans were sauteed with onion, garlic, chili flake, oyster sauce and soy sauce. Not bad, although in retrospect, I should've blanched them a little longer.


Kelly Mahoney said...

It does indeed look professional. And it was quite the production too.

SteamyKitchen said...

I so need to brush up on my filipino cooking! haven't made chicken adobo in like FOREVER

Wandering Chopsticks said...

I made this recently too. Just haven't gotten around to posting about it. It's good but stinks up the kitchen.

tigerfish said...

Where did the oil come from? The chicken? But with great company comes good food, isn't it ? :D

JadedOne said...

KM - Thanks! :)

SK - You know, the unique thing to this recipe was that they added ginger to it. I don't know if authentic adobo chicken has that in it, but I ran into a snaffoo with fresh ginger. The store had a recall with the fresh so I was forced to buy jarred ginger. I didn't really taste the ginger in this dish, but next time I will use fresh and see how that turns out.

WC - I believe it's the vinegar that stinks it up huh? I dunno, my sister and I have an affinity for sour smells (except for sour milk). It smelled pretty good to us heh.

TG - Yeah, the oil came from the skin of the chicken so I recommend using skinless meat. It was definitely a good time and I'm in love with my sister's kitchen. I wouldn't mind cooking over there every weekend hehe.

Audrey said...

Yummy that looks awesome! Could I get the recipe? I never had that dish before. 10 for plating!

JadedOne said...

Audrey Donkay - It's at the bottom of the post in a link. :)