Basics’ Blonde-Style Chicken Adobo
Serving Size:4|Prep Time:20minutes|Cook Time:35minutes
Directions
To prepare the Adobo
  1. In a Dutch oven over medium-high heat, add the chicken and caramelize the skin to a deep brown turning as the fat renders.
  2. Pour off the fat and add the balance of the ingredients and cover. Bring to a boil over medium high heat. Lower the temperature to a gentle, low simmer, cover and cook until the chicken is tender, about 20 – 30 minutes.
Cooking Tip
  1. To bruise peppercorns, roll the bottom edge of a cast iron skillet or heavy pan over the peppers on a cutting board. Try adding different vinegars like coconut or black vinegar.
Chef’s Narrative
This recipe is an inventive take on the classic Filipino dish. The unconventional spices and herbs combined with low-sodium soy sauce are a basis to add some backbone to this lightened recipe. Try it with steamed rice, chopped scallions, sliced ripe tomatoes of all stripes and fresh corn off the cob.
Recipe Substitutions
For gluten-free preparation, use a gluten-free soy sauce. Some cooks marinate the chicken and flavorings overnight to intensify the flavors. Prepare with chicken wings, thighs or whole cut chicken. Pork shoulder or belly prepared in this manner is outstanding as are all species of cheek, tongue or shank although cooking time is extended to slow-cook the meat.
Ingredients
  • 4chicken drumsticks, about 1 ¼ pounds
  • ½small onion, sliced, about ¾ cup
  • 3bay leaves
  • ½teaspoonwhole black peppercorns, bruised
  • ⅛teaspoonstar anise or allspice (optional)
  • ¼teaspoon crushed red chile (optional)
  • 6cloves garlic
  • Pinch dried or fresh oregano (optional)
  • 1walnut size piece of fresh ginger, unpeeled and sliced into 3 – 4 coins, or sub ½ teaspoon ground ginger (optional)
  • ½cupwater
  • 1 ⅓cupcider vinegar or your favorite vinegar
  • ⅓cuplow sodium soy sauce
AllergensWheat, Soy