Wednesday, 28 March 2012

Chicken Adobo

Josilin came running downstairs the other day waving a flag at me with a huge smile on her face.  In her hand was a bandana from a friend she met from the Philippines.  Her request?  “Mom, I just remembered how much I love the national dish of the Philippines.  Could you please make this recipe?”

 On her “flag”, which was really a bandana, was recipe for Chicken Adobo, as well as several suggestions of how to have a fiesta all year.

As a mom, I am always looking for recipes that excite my kids and nourish them at the same time.  I was a little concerned about the amount of sodium this dish might contain, but there was no stopping the enthusiasm that Josilin had shared.  We had to make this dish!

That night we made the recipe as printed on her bandana, and as I suspected, it was pretty salty.  After reading multiple articles about this famous dish, I knew I needed to try again.  Many sources indicated a type of coconut vinegar is commonly used.  That was not an ingredient in our cupboard but it did trigger a memory of reading a Cook’s Illustrated article about the use of coconut milk to tame the acidity. 
Armed with new knowledge and a basic bandana recipe, we set out to make this dish again.
Served on a bed of rice, this was a great new simple recipe that both kids loved.  I can’t wait to see what Jos thinks of next!

 Chicken Adobo
Inspired by Cooks Illustrated and Josilin's Bandana
1 lb boneless chicken thighs
1/3 cup soy sauce
2/3 cup coconut milk
1/3 cup rice vinegar
2 cups water
4 bay leaves
2 garlic cloves
fresh cilantro
1 cup coconut milk
1 cup water
1 cup basmati rice

To make: Combine soy sauce, coconut milk and vinegar.  Pour over chicken and allow to marinate 1hr to 1 day.  Place chicken in pot, add water, bay leaves and garlic and bring to a boil.  Reduce heat and allow to simmer with lid off for approximately 45min until sauce is reduced and thickened. While cooking, in a separate pot bring coconut milk and water to a boil.  Add rice, lower heat and cover.  Cook approximately 20min with lid on.  Fluff with fork.  Serve chicken over coconut basmati rice.  Top with fresh cilantro.

No comments:

Post a Comment