Sunday, January 18, 2009

adobo potochop

In Filipino cooking the word adobo refers to some sort of protein or vegetable stewed in vinegar, garlic, and pepper. What potochop means, I haven't been able to figure out, but I'll extrapolate and guess it refers to some preparation of chicken. Essentially, you cook your chicken in its own sweet, tangy marinade and it makes its own sauce. Seriously one pot cooking.

Lifted from Smarticus, here's my take on a super fast, flavorful dish. This marinade would work great with chunks of firm tofu or maybe pork.

Adobo Potochop

3 lbs. chicken parts - bone-in is nicer, though boneless cooks super fast
1/2 cup each soy sauce, rice vinegar, and water
3 tbsp brown sugar
2 bay leaves
5 (!) cloves of minced garlic
1/2 tsp of ground black pepper
lime slices

In the pot you're going to cook in, throw in everything but the chicken. Mix. Throw in chicken. Let sit for 30 minutes.

Bring to a boil, stir gently. Knock the heat down to a simmer, and cook for 45 minutes or until the chicken is tender. If using boneless meat, this is more like 15 minutes. Watch it!

If using bone-in chicken bits, you can crisp up the skin on a hot skillet with positive results. Squeeze some lime over finished product and serve up with rice.

If you want to be fancy, you can make a reduction sauce with the leftover cooking liquid. Heat a cup of the liquid and cook it down in a skillet till it thickens up and gets saucy. The thickness will cling to the meat nicely. Drizzle sauce over chicken and you're done.

1 comment:

Jenn said...

This is like my mom's three cup sauce. Except with other stuff in it.