The Global Kitchen

I love chicken adobo and have had several incarnations. The reason I called this post #1 is that I've found two recipes for adobo I want to try.

This one comes from Memories of a Philippine Kitchen by Amy Besa and Romy Dorotan. This is the version they serve in their acclaimed restaurant Cendrillon.

It couldn't be easier. Mix ingredients in a bag, marinate and boil. A simple recipe with a huge payoff. I loved the way the vinegar flavored the chicken and the leftovers were even better.

I served it with Mushroom and Bamboo Shoot Rice which was also delicious. It reminded me of some of the rice recipes in Cradle of Flavor.

Chicken Adobo

1 1/2 cups rice vinegar
1 cup coconut milk
1/4 cup soy sauce
12 peeled garlic cloves (I smashed them too)
3 bay leaves
3 whole birdseye chiles (I cut them in four pieces)
1 1/2 tsp freshly ground black pepper

3lb of chicken pieces(I had thighs in the freezer so I used them)

Combine the vinegar through the black pepper in a large ziplock and marinate overnight.

Place marinade and chicken in a saucepan and bring to a boil. Reduce heat and simmer about 25 minutes or until chicken is done turning every now and then to coat. Remove chicken from pan and increase heat to med-high. Cook until reduced to the consistency of a heavy cream. Remove chiles and bay leaves. Add chicken and rewarm.

Mushroom and Bamboo Shoot Rice

3 cups jasmine rice rinsed
3 tbs vegetable oil
1 small onion finely chopped
1 carrot, diced
2 garlic cloves, minced
1/2 lb shiitake mushrooms, stemmed,cleaned and sliced
1/2 cup canned bamboo shoots drained and cut into 1/2 inch pieces
1/2 tsp ground turmeric
4 1/2 cups chicken stock or water
1 1/2 tsp salt
1/4 tsp fresh ground pepper

Heat oil in a large saucepan.

Cook onion and carrot until tender. Add garlic and cook a minute more.
Add mushrooms, bamboo and turmeric and cook about 5 minutes or until mushrooms give off liquid, stirring often.

Stir in rice, stock or water, salt and pepper and bring to a boil. Reduce heat to medium low and simmer about 15 minutes or until the liquid is absorbed.

Remove pan from heat and fluff with a fork. Cover and let stand for 5 minutes. Taste and adjust seasoning before serving.