Feel like something tangy for a cold winter day's supper? Feeling guilty about all the take-out chinese? The local teriyaki place wonders if you have a kitchen? Try this recipe. It can be easily adapted to feed a crowd, requires very little hands-on care, and tastes mighty delicious. Will satisfy even the pickiest eater, non-vegetarian of course. The marinade doubles as a finishing sauce too, so you are basically done once you have the chicken marinating. C'mon, tending to the oven and making rice does not count, does it?
The original recipe calls for chicken legs, but I am not a huge fan of dark meat, so I used bone-in chicken breasts instead. Thighs would be mighty fine too. And, as goes the truth with any marinade, feel free to add in or substitute flavors that you prefer. The little ones are not quite there on the spice factor, so I tamed the chili content. Left up to me, I'd add a few chopped serranos in there too.
I think white short grain sticky rice is the perfect accompaniment to this chicken. I like Calrose. Add in some vegetables too. We had ours with a very simple and healthy version of Sichuan Green beans (recipe here) that have become a staple in our home. Stir-fried Gai-lan (Chinese broccoli) or Broccoli would be great too.
Hmmmm...chicken wings in adobo sauce? Are you thinking what I am thinking? :-)
Phillipine Style Chicken Adobo
Adapted from Gourmet
Serves 4 - 6
1/2 cup cider vinegar
1/4 cup soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
2 bay leaves
1/2 tsp black pepper
1/4 tsp red chili flakes
4 bone-in, skin-on, chicken breasts, halved
1. Stir together vinegar, soy sauce, bay leaves, ginger, garlic, pepper, and red chili flakes in a large wide glass bowl (or use a 1 gallon ziploc bag).
2. Add chicken and coat thoroughly. Refrigerate chicken with marinade for 2 - 3 hours.
3. Let chicken stand at room temperature for 30 - 45 minutes.
4. Position rack in center of the oven. Preheat oven to 425F. Arrange chicken skin-side up in a baking pan and pour marinade all over it. Bake until cooked through, 25 - 30 minutes. Pour pan juices into a small saucepan.
5. Set oven to broil. Transfer chicken to a broiler pan and broil approx. 4 inches from heat, 2 - 3 minutes, until skin is crisp and crackling.
6. While chicken is broiling, skim any fat from the pan juices. Bring to a boil. Discard bay leaves. Serve sauce as an accompaniment to the chicken and rice.