March 13, 2008

Sarah: 2008 Cooking Adventure, Week 11

Despite my fear of cooking meat, I decided to brave the carnivorous storm to cook Chicken Adobo (found at Eating Out Loud, via TasteSpotting) for the girls. Let me now insert a preface to this recipe. Before I saw a tasty looking photo and recipe, Iíd never cooked, tasted, or heard of Chicken Adobo. I didnít know what it was supposed to look or taste like, and so my changes to this recipe may have seriously damaged the authenticity of this dish. In fact, in the weeks since making Chicken Adobo, Iíve read a little bit that has made me seriously question if my concoction could even be called by that name.
All of that said, I think it was pretty good. Lots of soy sauce meant that it was pretty salty and I think itíd have a more interesting flavor if I had made fewer omissions in the recipe, but the chicken wasnít dry and it was easy to cook. Perhaps this means Iíll be cooking more meat in the future. Iím even considering making some Irish Stew (with lamb? How ambitious!) in honor of St. Patrickís Day. I know youíre waiting with baited breath.
My dumbed-down recipe is after the jump.

Chicken Adobo

2 lbs. chicken
1/2 cup white vinegar (I used apple cider vinegar, because I had it on hand)
1/2 cup soy sauce
2 cups water
3 garlic cloves crushed
Juice from 1 lemon (I guesstimated by using bottled lemon juice)


In a medium pan, add the garlic, soy sauce, vinegar, water, and lemon juice. Cut chicken into chunky pieces. Place the chicken in the pan and allow to marinate for 15 minutes before turning on the burner.

Turn burner to medium heat and bring pan to a boil. Adjust heat and simmer for 45 minutes. Keep pan partially covered. At this point, if the sauce tastes too salty or bitter, add a tablespoon or two of sugar, to taste. The liquid will reduce to form a sauce on the meat. Serve over rice.

Posted by sarah at March 13, 2008 09:31 PM
Comments

BOTTLED LEMON JUICE???!??! SINNER!!!!! It does look like it'll be rather tasty. Now you need to try the sweet and sour chicken no matter how nervous or scared of how horrible the taste could be. It's pure deliciousness. Don't believe me? Ask your bishop.

Posted by: Jeremy on March 13, 2008 10:14 AM

Ok. Crap. I'm so behind on your life. Your moving? And cooking?!?! (Kidding) But I'm very proud of your domesticity. Is that a word? Anyways... You. Me. Dinner. NOW.

Posted by: Andrea on March 13, 2008 09:59 PM

Hey Sarah -- glad to see you gave this recipe a try!

It looks like you didn't have any peppercorns or bay leaves on hand, which would boost the flavor. I find that some brands of soy sauce are saltier than others, so maybe use a little bit less next time.

It looks great though!

Posted by: Allen on March 14, 2008 02:04 PM

i made curry today for the missionaries. you would've been so proud.

Posted by: stace on March 16, 2008 02:56 PM

Allen, thanks for the advice. I think I'd try this recipe again, so maybe next time I will actually get the required ingredients. It's a start!

Jeremy, I know. I am a slacker. I didn't already have a lemon, but I did have bottled juice that I needed to use up. Forgive me.

Andrea, Dinner! Welcome back from your honeymoon. Let's be friends and hang out. I miss you.

Stace, I am a proud mama! Mmm curry sounds good right now.

Posted by: sarah on March 17, 2008 12:27 PM
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