Wednesday, October 21, 2009

Chicken with a Twist

Last year I was given a cookbook for Christmas that I had yet to use until this week. I figured this would be the perfect time to crack it open and cook something up! Chicken is a staple in my freezer so I took a stab at Philippine Chicken Adobo. Not only is it delicious and very tender, but simple to make.

Recipe: From: Food Network Kitchens FAVORITE RECIPES cookbook

3 tbsp. vegetable oil
8 skinless bone-in chicken thighs (about 2.5 lbs)
1 tsp. salt, additional for seasoning
15 cloves of garlic, smashed and peeled
(You should be able to get 15 cloves out of 1 bulb. Not knowing this, I made the mistake of buying 15 BULBS! I guess I'll be set for a while.) ;)
2 bay leaves
2 cups water
3/4 cup distilled white vinegar
2 tbsp. soy sauce
1 tbsp. sugar
3/4 tsp. coarsely ground black pepper
1/4 tsp. crushed pepper
1 tbsp. cornstarch mixed with 1 tbsp cold water
Hot cooked rice, for serving (optional)

* Tip from the author: Rather than chopping, breeze through 15 cloves of garlic in no time by smashing them with the flat side of your knife.

1) Heat a large skillet over medium-high heat. Add the oil. Pat chicken dry and season with some salt to taste. Add the chicken smooth side down and cook until brown, about 4 minutes. Scatter the garlic and bay leaves around the chicken, then add the water, vinegar, soy sauce, sugar, 1 teaspoon salt, black pepper and red pepper. Bring the liquid to a boil; adjust heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender, about 25 minutes.

2) Transfer the chicken to a bowl. Remove and discard bay leaves. Whisk the cornstarch mixture into sauce and simmer, whisking constantly, until it thickens a bit. Return the chicken and any juices to the sauce and simmer gently, turning the chicken occasionally, until it is very tender and glazed, about 10 minutes more. Serve over rice, if desired.


(p.s. Please excuse my 1970's faux marble counter top! You should see the rest of the woodgrain apartment)

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