Directions: |
Directions:I used 2 lbs. of chicken thighs and 2 lbs. of drumsticks. I guess I kind of failed here because I paid more per pound for these bone in and skin on chicken pieces than I did for my boneless, skinless chicken breasts last week. Oops. Anyway, you can use any cut of chicken that you'd like but dark meat really does well with this recipe and having the skin on keeps the meat moist and gets crispy when broiled.
I'm going to marinate right in the cooking pot just to make things easier. You can marinate in a large ziplock bag if you want more even coverage but this worked just fine for me. Plalce the chicken in a single layer in the pot.
In a small bowl, whisk together the remaining ingredients until the honey has dissolved (that's soy sauce, vinegar, oil, honey, garlic, bay leaves, and black peppercorns).
When you're ready to cook, add a little bit of water so that the liquid comes a little closer to covering the chicken. You don't want to add too much or else it will take too long for the sauce to reduce later. Cover the pot with a lid, place the pot over a high flame, and bring it up to a boil.
Once it reaches a boil, reduce the heat to medium/low and let it simmer for 30 minutes. The chicken should be cooked through by this point but it's not too pretty so we're going to broil it. Turn the broiler on to high.
Boiled chicken is just so blond and sickly looking so we're going to add color under the broiler. If you don't have a broiler pan, you can create a make shift one by placing some wire cooling racks over a baking sheet.
After you pull the chicken out of the simmering liquid, turn it all the way up to high and let it boil furiously while you finish the chicken. You want it to reduce in volume and concentrate in flavor as much as possible.
Place the chicken under the broiler for about 5-10 minutes or until it gets a nice brown color to it. The time it takes will depend on how hot your broiler is and how close you have your rack to the heat (it should be fairly close). So, you'll just have to keep an eye on it. You should hear crackling and popping as the skin begins to crisp.
Once the soy/vinegar liquid has reduced in volume by half, use a brush and baste a few layers onto the chicken. This will add moisture and tons of flavor.
You can serve the chicken over rice or noodles. I suggest spooning more of the reduced liquid over top of the chicken and the rice or noodles. |
This recipe for Chicken Adobo is from