Kain Tayo // Let’s Eat: Broiled Chicken Adobo
I never knew cooking on Instagram Live would be so fun, I had to do it again! This will most likely happen every Wednesday night at 8pm et now because I have THE best friends who are way too supportive of my clown-like habits. If you’d like to help me cook or be a part of my studio audience, you must know me personally and know my digits unless you have access to a commercial kitchen, then hello we’re BFFs now.
My sous chef for this episode is my dear friend, Linda who’s also a native Angeleno and recent NYC transplant. We’ve had way too much fun this past year being neighboritas, but I can never convince her to appear on-camera or as a guest on my podcast, until now. I lured her with food y’all and she brought some Cali treats which made the second half of the show seem like an episode of Bong Appetite.
And OMFG Chef Roy Choi even tuned in to watch! Speaking of which, the video will be updated soon. No music copyright infringement this time around so I actually have to watch and edit an hour-long video into something I would want to watch.
But please tune in next time on Wednesday, September 12th at 8ish pm et on Instagram Live or follow me to be notified: https://www.instagram.com/charmbtrippin
Kain Tayo // Let's Eat: Broiled Chicken Adobo
Chicken Adobo is every Filipino's go-to dish and I know you're thinking where are the Spanish colonial spices and flavors? It kind of got lost in translation when the Spanish colonizers named everything marinated or preserved as adobo. The indigenous Filipinos preserved mostly pork and chicken in vinegar and salt well before Spain arrived.
Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. I used my toaster oven.
Garnish Bonus: Boil eggs for 6-7 minutes and peel ahead of time. Place the peeled eggs in the sauce reduction for a slight brown tinge.
Garlic Bonus: Add finely chopped garlic to your rice before cooking.