Wednesday, June 1, 2011

Filipino Chicken Adobo, Coconut-Cilantro Cauliflower "Rice"


After reading about how simple Filipino chicken adobo is to make, I had to try it myself. I couldn't believe how good it is! This may become a new staple, as it's so easy to make and uses ingredients that I always have around the house. For the accompaniment, I made a simple cauliflower "rice" (cauliflower that has been pulverized to resemble grains of rice) flavored with cilantro, scallions, and toasted coconut.

FILIPINO CHICKEN ADOBO
Serves 2-4

INGREDIENTS
  • 4 chicken thighs
  • 3/4 cup tamari or soy sauce
  • 1/2 cup cider vinegar
  • 5 garlic cloves (more or less), smashed (peeling them is not necessary)
  • 2 bay leaves 
  • 1 chipotle pepper, chopped
  • 1/2 tsp freshly ground black pepper
DIRECTIONS
  1. Combine all ingredients in a large saucepan with 1 cup water. 
  2. Bring to a boil over high heat. Reduce to a slow simmer and cook, covered, for about 30 minutes or until done, turning halfway through.
  3. Meanwhile, line a broiler pan with foil and heat the broiler on high. Remove the chicken from the pot, gently pat dry with paper towels, and place skin side up on the pan. Broil until the skin is crisp.
  4. While chicken is broiling, reduce the cooking liquid to 1 cup. Strain out the solids and serve alongside the chicken and "rice".
Serves 4-8

INGREDIENTS
  • 1 head cauliflower, leaves and large stem removed, cut into chunks
  • 1/3 cup (heaping) unsweetened coconut flakes
  • 1/2 Tbs fresh grated ginger or 1/2 tsp good-quality ground ginger
  • 1/4-1/2 tsp cayenne pepper (depending on how spicy you like it)
  • 1 cup fresh cilantro sprigs
  • 1/2 cup roughly chopped scallions
  • 2 tsp coconut oil (probably optional)
  • Salt to taste
DIRECTIONS
  1. Toast the coconut flakes in a 350 degree oven (I used the toaster oven) until golden brown.
  2. Pulse the cauliflower in a food processor until it resembles rice. Set aside and wipe out food processor bowl.
  3. Put all remaining ingredients in the food processor. Blend until very finely chopped.
  4. Combine the mixture with the cauliflower. Place in a large microwave-safe dish. Cover and microwave on high for about 4 minutes. Toss with a fork and taste. Cook for another minute or two if necessary. 

10 comments:

Move Laugh Aloha said...

Love chicken adobo! It's very similar to shoyu chicken, which my fiance and I make quite often. We're experimenting with our recipe. Thanks for the post!

Erica said...

Glad you liked it! I've never heard of shoyu chicken, I will look that one up :)

tom said...

I had a Filipino roommate for several years and learned how to make a mean adobo, but the crisping of the skin was new to me and so, so good. Thank you!

Erica said...

@tom: Crisping the skin makes a HUGE difference! You can do it on a regular grill, too.

Merry Death said...

I realized I had all the ingredients to make this today, so I went for it. SO. GODDAM. DELICIOUS!!!

The recipes in your blog make up 80% of my printed-out paleo recipes folder. ILU.

Erica said...

Merry Death, glad it worked out for you! It's so simple but tastes deceptively complex :)

tara said...

wow...you are a genius, cauliflower rice is the most genius thing ever!!!

Erica said...

@tara: Hehe, well I can't take credit for the idea, but I definitely love eating it with coconut and cilantro :)

Volo said...

I'm Filipina, and now that I'm trying to eat more fewer carbs, rice is the hardest thing for me to give up. So excited to find this recipe, and I can't wait to give it a try...thanks for sharing!

Blogger said...

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