The Cheat: The Adobo Experiment

[elleng]

There are more than 7,100 islands in the Philippines, a nation slightly larger than the state of Arizona, and if you could devote your life to traveling through them asking questions about food, you would discover a different recipe for adobo on each one.

It is the national dish, many Filipinos say: protein braised in vinegar until pungent and rich, sweet and sour and salty at once, sometimes crisped at the edges in high heat, always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process.

http://www.nytimes.com/2011/01/09/magazine/09Food-t-000.html?ref=dining

[Lucinda]

1. This quote makes me want to try making some..NOW :)

"...As the mixture cooks, the rice vinegar turns mellow, and the sauce thickens in the heat. There are notes of garlic and bay, of chicken fat and chili fire, coconut sweetness and the nutty saltiness of soy. The combination is ridiculous: a dark and creamy flavor that covers the chicken in silk..."


Yum.

[Callalily]

2. I'm drooling over this recipe!

It's true that vinegar certainly adds an additional layer of flavor. This past weekend I made "French Chicken in Vinegar Sauce". This recipe calls for balsamic vinegar. Just delicious.

Additionally, I like the use of chicken thighs vs. chicken breasts. The thighs are so much more flavorful, and I figure if one is going to spend time, money, and energy making a fabulous dish, to always use top ingredients.

NYTIMES does put out some good recipes. I made "Black-eyed Peas with Vegetables and Small Pasta" for my New Year's "good luck" dish and not only was it very tasty, but super easy.

Thanks for posting elleng.

[elleng]

3. YVW, Calla.

I use thighs whenever I can.

[blaze]

4. Marinating as I type!

Will cook it up tomorrow! :hi:

[Callalily]

5. OMG! I just finished making

this recipe! It is super tasty, super delicious, and my house smells wonderful. Yes, I will make this again, and again and again.

Here are pics in progress:

First marinade:


Marinade, but when coconut milk is added:


Just a reminder. Coconut milk can be frozen for future use:


Chicken simmering:


A little wine while things are simmering. Also was making a side-dish while chicken was simmering, so naturally a little wine came in handy. :rofl:


Broiled chicken:


Finished chicken with ever so tasty, wonderful sauce;

[alfredo]

6. The recipe for baby Bok Choy is excellent too.

It's very similar to how I make mine.

I use regular Bok Choy because baby Bok Choy is hard to find and expensive.

Anthony Bourdain's "No Reservations" has a very good show on the food of that region.

[elleng]

7. Thanks for this, Calla; so glad I posted, + sorry so far from you!!!

:thumbsup:
:hi:

[hippywife]

8. Looks really delicious, Callalily!

Especially that 5th pic. :rofl:

Just kidding! The chicken looks wonderful! Great job, gal! :hi:

[Callalily]

9. The fifth photo? It's a nice

Petite Sirah! Very tasty and went well with the chicken.

That recipe is awesome and I'm adding to my recipe repertoire.

I would share this with all of you if I could . . . it's that good.