So, in a new series, I'll be exploring new dishes from around the globe, beginning first with a wildly underappreciated dish: chicken adobo. The term adobo can mean many things, but in the Philippines, a Southeast Asian country that's heavily influenced by Spanish and Chinese cultures, it refers to the process of stewing chicken or pork in a vinegar- and soy-based sauce. I can't get enough of the succulent result, which has an intoxicating sweet-and-sour aroma, and the sauce, which is phenomenal with rice. Make a new chicken dish when you read on.
1 (3 1/2 pound) whole chicken
12 whole cloves garlic
1 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon coarsely ground black pepper
4 dried bay leaves
Steamed jasmine rice (optional), for serving
Total time: 1 hour
- Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves.
- Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking.
- Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes.
- Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter. Serve with steamed jasmine rice.
Nutritional information per serving: 478 calories; 52 grams protein; 7 grams carbohydrates; 1 gram fiber; 25 grams fat; 7 grams saturated fat; 193 mg. cholesterol; 1 gram sugar; 1,940 mg. sodium.
- Poultry, Main Dishes
- Other Asian