musings, mutterings, and creative muddle. . .

Tuesday, November 16, 2010

Chicken Adobo - Hubster-Style!

Mmmmm. . . .yum!  I had my doubts when Hubster initially showed me his latest recipe idea, but this Phillipino-style Adobo turned out Very Yummy!

Exactly what is an 'adobo'?  More popularly, it's known as a South American sauce or marinade and (chipotle) peppers are typically thought of as one of the primary ingredients.  In Hubster's recipe we're going back to the traditional Phillipino-style adobo.  I just know you're going to love it!

Hubster's Chicken Adobo

2 Tbsp vegetable oil
3 lb chicken - cut into pieces (we used a package of breasts and thighs)
1 large onion, chopped
2 Tbsp minced garlic
1/3 cup white vinegar
2/3 cup soy sauce
1 Tbsp garlic powder
1 Tbsp black pepper
1 bay leaf
1-1/2 Tbsp coconut cream
4 Tbsp brown sugar

Heat vegetable oil in a large skillet over medium-high heat.  Cook chicken pieces until golden brown on both sides.

Meanwhile, chop the onion.

About half-way through cooking the chicken, add chopped onion and garlic.

Continue cooking until chicken is golden on both sides.

Add vinegar, soy sauce, garlic powder, black pepper, and bay leaf,

increase heat to high and bring to boil.

Reduce heat to medium-low, stir in coconut cream and brown sugar, cover and simmer until the chicken is tender and cooked through - about 45 minutes.

We served this Adobo over steamed white rice and coupled it with sliced cucumbers (which really complimented the adobo flavor).

The flavor combinations are very unique with a bit of sour (from the vinegar) a little tang (the soy sauce and garlic) and some sweet (brown sugar).  The chicken was so tender and absorbed just the right amount of the onion and garlic flavors while the onion pieces were soft and kind of caramelized. 

Adding the cucumber as a side 'snack' was just a successful happenstance.  I was looking for a little 'pretty' to add to the plate and had some cucumber spears in the refrigerator.  Their 'clear' fresh taste complimented the flavors of the adobo so well that I was sure to note that on my recipe card.


Have an Adobo kind of day ~

Robin Z

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