78 lines
3.3 KiB
Markdown
78 lines
3.3 KiB
Markdown
### **Master Filipino Chicken Adobo**
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**Tender, savory-sour chicken braised in garlic, vinegar, and soy sauce—with crispy skin for extra depth.**
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#### **Why This Works (Food Science & Techniques)**
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✅ **Dry-brine (optional but recommended):** Ensures well-seasoned meat and crispier skin.
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✅ **Searing first:** Maillard reaction adds depth to the braising liquid.
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✅ **Low-simmer braise:** Prevents toughening while infusing flavor.
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✅ **Reduction at the end:** Concentrates the sauce for glossy, clingy perfection.
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---
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### **Ingredients**
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#### **Main Components**
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- **4–6 bone-in, skin-on chicken thighs** (fat trimmed)
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- **1 tbsp neutral oil** (for searing)
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- **1 tbsp kosher salt** (for dry brine, optional)
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#### **Adobo Braising Liquid**
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- **½ cup soy sauce** (use light for salt control, or tamari for gluten-free)
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- **½ cup cane vinegar** (or white vinegar + 1 tsp sugar)
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- **1 cup water** (or chicken stock for richness)
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- **10 garlic cloves**, smashed
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- **2 bay leaves**
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- **1 tsp black peppercorns**, cracked
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- **1 tbsp brown sugar** (balances acidity; optional)
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#### **Finishing Touches**
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- **2 tbsp coconut oil** (traditional richness, or use reserved chicken fat)
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- **Green onions or cilantro** (garnish)
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---
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### **Step-by-Step Guide**
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#### **Step 1: Dry Brine (Optional but Recommended)**
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1. **Pat thighs dry** with paper towels.
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2. **Sprinkle salt evenly** (1 tsp per thigh).
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3. **Refrigerate uncovered** for 30 min–24 hrs (crispier skin + deeper seasoning).
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#### **Step 2: Sear for Flavor (Maillard Reaction)**
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1. Heat oil in a **heavy pot (Dutch oven preferred)** over medium-high.
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2. **Sear thighs skin-side down** for 5–6 mins until golden brown. *Don’t move them!*
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3. Flip and sear the other side for 2–3 mins. Remove and set aside.
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#### **Step 3: Build the Braising Base**
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1. **In the same pot**, sauté **garlic** until fragrant (30 sec).
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2. Add **soy sauce, vinegar, water, bay leaves, peppercorns, and sugar**.
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3. **Scrape the fond** (browned bits) for extra flavor.
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#### **Step 4: Braise Low and Slow**
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1. **Return thighs to the pot**, skin-side up (submerge only halfway for crispy skin).
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2. **Simmer covered** for 30 mins on low heat (gentle bubbles = tender meat).
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3. **Uncover and simmer 10–15 mins** to reduce slightly.
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#### **Step 5: Crisp & Reduce (Optional)**
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1. Remove thighs and **reduce sauce** by half (should coat a spoon).
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2. **Optional crisp:** Pan-fry thighs skin-side down in coconut oil for 1–2 mins.
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#### **Step 6: Serve**
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- Pour sauce over thighs.
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- Garnish with **green onions** and **steamed rice**.
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---
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### **Pro Tips**
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🔥 **Crispy Skin Hack:** Dry brine + sear first, then braise skin *above* the liquid.
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🧂 **Salt Control:** Use low-sodium soy sauce if reducing heavily.
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🌶 **Spicy Version:** Add 2–3 sliced Thai chilies with the garlic.
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🍗 **Bone-In vs. Boneless:** Bones add collagen for richer sauce, but boneless works (reduce cook time by 10 mins).
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---
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### **Science Spotlight**
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- **Vinegar’s Role:** Acidity tenderizes meat while balancing fat.
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- **Soy Sauce Umami:** Glutamates + nucleotides (from chicken) = flavor synergy.
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- **Sugar’s Purpose:** Cuts sharpness without sweetness (brown sugar adds molasses depth).
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**Enjoy your deeply flavorful, crispy-skinned adobo!** 🇵🇭🍗 |