30 Apr Cooking with Chef Jordan: Chicken Adobo
I am very fortunate to be friends with the very talented, Chef Jordan Andino. Amongst many other accomplishments and features, his latest public appearance was on Food Network’s Chopped, where Jordan made it to the final round, but lost to an opponent with more than 20 years experience over him. I- and also you, get even luckier as Chef Jordan has agreed to share recipes!
For our 1st recipe I requested one of my favorite Filipino dishes Chicken Adobo -I have to shout out Des and her family for introducing me to this dish! Chicken Adobo only takes about 20 minutes and is so delicious, perfect for a quick weekday dinner. The recipe below is for 4 servings. Try it tonight!
- 2 packages chicken thighs (2 pcs. Per person)
- Soy Sauce (mushroom soy sauce is best)
- Oyster Sauce
- Vinegar ( we used regular white, but Thai vinegar is best)
- Oil (we used canola oil)
- Blender, food processor or Magic Bullet
- Cook the rice- it will take the longest. We used 2 cups of rice, 1 teaspoon of oil and Jordan’s trick for getting the perfect amount of water.
- Make sure your rice is flat in the pot. Place the very tip of your index finger to the rice, now fill the water to the crease in the tip of your finger.
- If that method scares you the ratio of rice to water is 2:1 (in our case 2 cups rice= 4 cups water). Turn the heat on high until the water boils then immediately turn it down to low simmer. Watch the rice and stir about every 5 minutes, until all the water is evaporated from the pot.
- Make garlic mince- Take 10 cloves of garlic and 1 Tbs oil and blend. Don’t worry if it’s chunky.
- Grab your big pot, and make sure your garlic mince and chicken are ready to go right into the pot.
- Turn heat on high, and add 3 TSB of oil when the pot gets very hot.
- Pour in your garlic mince (be carful of it splattering)
- Once garlic is brown add all your chicken and stir. Once chicken has “white” appearance and is no longer pink you can begin to add the rest of your ingredients- sugars 1st!
- Have you been watching and stirring your rice?
- Add the jar of oyster sauce (or about 3 Tbs) and keep stirring.
- Stir chicken until the sauce becomes “1 homogenous glaze”. This is the base of your sauce and should now be uniform and thicker than before.
- Add 1 cup of vinegar and 5 Tbs soy sauce.
- Keep on medium heat and stir every 5 minutes