Bittman’s Chicken Adobo
Last night, I watched the movie Julie and Julia and was so inspired. Not necessarily to cook Julia Child’s Mastering the Art of French Cooking, but inspired to cook in general.
Last week we had a major wind storm blow through and lost power for about 100 hours (just got it back yesterday), so I had intended to cook Bittman’s Chicken Adobo for the Tackling Bittman Recipe Hop (pop over and link up!!) on Wednesday, but then the power went out. And stayed out. For a long time. Check out my yard…
These trees hit the power line. See how nicely they uprooted?
A nice pine tree took out our swingset slide. I watched that one happen.
Yes, that’s the front yard, and yes, it’s about 2 feet from my house.
God had some guardian angels protecting us for sure!
Finally, we got power back Sunday afternoon, and today was spent catching up on laundry and dishes and…cooking Bittman’s Chicken Adobo.
Let me just tell you that even though it was a bit on the salty side, Bittman’s Chicken Adobo was easily one of the best chicken dishes I have ever eaten. Period.
Since it was late Monday when I made it (so I could get the post up for Tuesday!), I neglected to make any side dishes, but no matter – it’s fantastic just as it is. Later, I’ll probably cook up some wild rice blend to eat with the leftovers this week.
Bottom line: this is one you will want to try too. And, it’s so easy! And did I mention the chicken was so tender you could cut it with a fork? YUM. There is a reason that in Mark Bittman’s Cookbook How to Cook Everything on page 658 this recipe starts out with, “This Philippine classic has been called the best chicken dish in the world by a number of my friends and readers.” I can see why. It was amazing. Without further ado (my substitutions are noted)…
Bittman’s Chicken Adobo
1 cup soy sauce (I used Bragg’s Liquid Aminos)
1/2 cup white or rice vinegar (I used white)
1 tbsp chopped garlic
2 bay leaves
1/2 tsp freshly ground black pepper
1 1/2 cups coconut milk (optional, but I did use it)
1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts (I used 3 large boneless skinless chicken breasts, and I forgot to cut them into smaller pieces…oops!)
Combine soy sauce, vinegar, garlic, bay leaves, pepper, 1 cup water, and half the coconut milk (if you are using it) in a covered skillet or saucepan large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken, reduce the heat to medium-low and cook, covered (oops! I forgot to cover it too.), turning once or twice, until the chicken is almost done, about 20 minutes (no wonder why mine took much longer…see above…forgot to cover it!)
Heat oven to 450 degrees or heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source (I used the oven with rack at the right height.). Remove the chicken pieces from the liquid and dry them gently with paper towels. Boil the sauce, along with the remaining coconut milk if you’re using it, over high heat until it is reduced to about 1 cup. Discard the bay leaves and keep sauce warm. Meanwhile, grill, broil or roast the chicken until brown and crisp and hot, turning as necessary, 10 to 15 minutes total (roasting will take a little longer) (Mine took about 25 minutes, turning once.). Serve the chicken with the sauce.
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