Filipino Adobo Chicken.
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Composition - Filipino Adobo Chicken:
- Provide 2 lbs - mixed chicken thighs and legs.
- Provide 1 of onion, sliced.
- Need 2 Tbsp for canola oil.
- Provide 1 Tbsp whole black peppercorns, smashed.
- Require 1 tsp for powdered ginger.
- Give 1 tsp of red pepper flakes.
- You need 4 - bay leaves.
- Give 5 cloves - garlic, minced.
- Provide 2 Tbsp xiaoxing rice wine.
- Require 1 Tbsp - fish sauce.
- You need 1/2 cup soy sauce.
- Give 1/2 cup rice vinegar.
- Prepare 1/2 cup chicken stock.
- Need 2 Tbsp of unflavored gelatin.
- Need 3 of medium potatoes, chunked.
- You need 1 carrot, diced.
- Give 2 - spring onions, sliced.
- Give 1 Tbsp sesame seeds.
Filipino Adobo Chicken step by step:
- Prep your ingredients. Combine the soy, vinegar, and stock. If you have time marinate the chicken in this mixture for 2-3 hours before, but reserve the marinade when cooking the chicken..
- Dry the surface of your chicken with paper towels. This helps with browning later..
- Heat the oil in a Dutch oven over medium high heat. Add the chicken in 2 batches, skin side down..
- Sear until the chicken skin releases. ~10 min..
- Remove the first batch of chicken and set aside. Add the second batch and sear..
- Remove the second batch of chicken and deglaze the pan by adding the onions, xiaoxing, and fish sauce and scraping the pans bottom to get the fond up..
- Add the black pepper, ginger, red pepper, garlic and bay. Cook for 30 seconds..
- Add the soy, vinegar, stock solutions. If you marinated the chicken, add this reserved marinade..
- When the mixture come to a simmer add the chicken back to the pot.
- Add the potatoes and carrots on top and nestle into the liquid..
- Bring the pot to a simmer and then simmer covered on low for 40 minutes to cook the chicken and vegetables..
- Remove the cover and reduce the sauce for 10 minutes..
- Plate some jasmine rice and garnish with sesame and sliced green onion.
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