APRIL BLOOMFIELD'S CHICKEN ADOBO
Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.
- Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.
- Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.
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Chris Humphries
[email protected]I'm not sure what went wrong, but my chicken adobo turned out terrible. The chicken was dry and the sauce was too salty.
Karim Mohamed
[email protected]This is the worst chicken adobo I've ever had. I would not recommend it to anyone.
Shanese Taylor- Bonner
[email protected]This chicken adobo is a waste of time and ingredients. It was a big disappointment.
Patricia Love
[email protected]I would not recommend this chicken adobo recipe. The chicken was tough and the sauce was watery.
eltonaby seven
[email protected]The chicken adobo was good, but it wasn't anything special. I've had better.
Ishrat Nushrat
[email protected]I found this chicken adobo to be a bit bland. I think it needed more garlic and ginger.
Usman Shaikh
[email protected]This chicken adobo is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers.
Goddess _ INDIGO Gold.
[email protected]I'm always looking for new chicken adobo recipes and this one is a winner. The addition of the pineapple juice and brown sugar gives the dish a unique and delicious flavor.
brain playz
[email protected]I made this chicken adobo in my slow cooker and it turned out perfectly. The chicken was fall-off-the-bone tender and the sauce was rich and flavorful.
Mahmud ht
[email protected]This chicken adobo is a great way to use up leftover chicken. I simply shredded the chicken and added it to the sauce. It was a quick and easy meal that my family loved.
SMU Jaman Arowan
[email protected]I'm not a big fan of chicken adobo, but this recipe changed my mind. The chicken was moist and flavorful, and the sauce was tangy and complex.
Narisa Moxin
[email protected]This chicken adobo is a keeper! I've made it several times now and it's always delicious. The chicken is always tender and juicy, and the sauce is always flavorful.
Jason “Mason” Mubiana
[email protected]I love this chicken adobo! It's so easy to make and always a hit with my family. I usually serve it with rice and vegetables.
Hm4277 Hassan
[email protected]This is the best chicken adobo I've ever had! The chicken is so tender and flavorful, and the sauce is amazing. I will definitely be making this again.
Stacy Muchoki
[email protected]I followed the recipe exactly and the chicken adobo turned out perfectly. The chicken was cooked through but still moist, and the sauce was rich and flavorful.
Keamogetse Komane
[email protected]5 stars! This chicken adobo is now my go-to recipe for a quick and easy weeknight meal. The ingredients are simple and easy to find, and the dish comes together in under an hour.
Binod Thakur
[email protected]This chicken adobo is a flavor explosion in my mouth! The chicken is tender and juicy, while the sauce is tangy, savory, and slightly sweet. I love the addition of the bay leaves and peppercorns, which give the dish a unique depth of flavor.