The Global Kitchen

This is my second recipe for Chicken Adobo. It comes from The Splendid Table's How to Eat Supper.

The ingredients are a little different but the technique is basically the same. This version has you brown the chicken at the end which I really like. It photographs better too.

Between the two I like the flavors of Adobo 1 the best. I'll definitely add the browning step to it. Adobo 2 was too vinegar-y for me. Maybe it wouldn't have been if I'd used palm vinegar.

I served it with leftover rice from the first adobo. It does freeze and reheat well.



Filipino-Style Chicken Adobo

1/4 cup soy sauce
10 large garlic cloves peeled and rough chopped
1 tbs fresh ground black pepper
1 1/4 cups Filipino palm vinegar (I used cider vinegar)
1 cup whole canned tomatoes with their liquid
2 bay leaves, broken
3 lbs bone in skin on organic chicken thighs(about 8)
Extra virgin olive oil
2 med onions thinly sliced (I chopped mine)
2 scallions thinly sliced(optional)

Combine soy sauce through bay leaves in a zip-loc breaking tomatoes with your hands as you add them. Add chicken and marinate 18-24 hours.

Put mixture in a large sauce pan and bring to a gentle bubble. Cover and cook for 25 minutes or until chicken is done.

Remove the chicken and skim as much fat as possible from the cooking liquid. Increase the heat to a brisk boil. Reduce to half.

Meanwhile film a saute pan with olive oil and heat over medium high. Arrange chicken in pan skin side down and brown. When they are a deep rich brown on one side turn them and scatter the onions around them. Continue to brown moving the onions around so they don't burn. When chicken is browned on the other side transfer chicken and onions to a bowl and pour reduced cooking juices over them. Garnish with scallions.