|Chicken adobo is one of my favorite chicken recipes of all time!|
Today my son Bennet, when I asked him what he wanted for dinner, positively screamed, “chicken legs! chicken legs! chicken legs!” He loves chicken legs, and he’s in good company, because Regina and I love chicken but think the breast is pretty much a waste of time. Bennet loves the drumstick, while I’m more of a thigh man myself.
Hands down my favorite chicken leg recipe is Chicken Adobo, a simple stewed chicken from the Philippines. Vinegar and soy are the main flavorings, with bay leaf and garlic the supporting cast. An old family friend gave me her mother’s recipe, which I made repeatedly and ultimately adapted as my own, adding the sliced ginger and broiling it at the end, resulting in a crisper skin for the finished product.
I hope you try it. This must be served with steamed white rice! And some Asian greens of some sort is pretty much a given. Tonight we served it with lightly pickled cucumbers, sauteed komatsuna (a lovely, crisp Japanese green), with a shrimp tempura as an appetizer.
|chicken, bay leaves, ginger, smashed garlic, scallions, soy sauce, vinegar, xao xing.|
This is what ya need!
1/4 cup vegetable oil (canola, corn, peanut are also fine)
4 chicken thighs on the bones, skin-on
4 chicken drumsticks on the bones, skin-on
salt and pepper
3 thick slices of fresh ginger
4 large garlic cloves, smashed with the side of a knife
1 teaspoon peppercorns
4 bay leaves
1/4 cup sugar
sliced green onions as a garnish
Over high heat, in a large oven-proof saute pan heat the vegetable oil until smoking. Season the chicken generously with salt and pepper. Cook all chicken pieces until lightly browned on all sides. Remove from the pan and set aside for a short period. Drain saute pan of oil but do not wash.
With the heat on medium-high add the cooking wine. Cook for 30 seconds. Add soy sauce, rice vinegar, water, ginger, garlic, peppercorns, bay leaves, and sugar. Place the chicken into this sauce and heat until boiling. Reduce heat and simmer for 15 minutes. Turn chicken pieces over and simmer another 20 to 25 minutes or until chicken is completely cooked through and tender. Turn chicken over so the side skin is up.
Turn broiler on high. Place saute pan about four inches from the flame and cook until the chicken is slightly charred and the skin is dry and a little crisp. Now remove the chicken and place on a serving platter. Return the pan with the sauce back to the stove-top and boil the sauce for about five minutes until reduced and slightly syrupy.
|Under the broiler!|
Pour sauce over the cooked chicken and garnish with sliced green onions. I hope you dig it!
|This chicken turned my boy Bennet into a savage!|