Go to the Recipe: Chicken Adobo Three Ways
Well done team! As a Filipino, was very impressed. I have made adobo using fish as well and it is a great alternative. Also, I love the idea of the summertime sauce. I’ll definitely give it a gos
You just need to heat the fried tofu through so 30 minutes may be all you need with the sous-vide method.
Would the cook times sous vide be similar of using fried firm tofu cubes? Wanting to make this for some friends but they have a guest coming who is vegan. I'm just afraid of the tofu absorbing too much sauce during the cook.
4 bone in chicken legs should be around 1.2-1.3 kilos.
I wish to use this recipe with some pork shoulder it'll brown then braise, embassy, to adjust the volume accordingly would anyone know the approximate weight of a medium to large size chicken leg, the thigh & drumstick combined? Thanks, J
Sorry all, Ben is not back. This was an old activity that Nick worked on that never got published.
Correct
No sugar in the recipe??
On it.
Thanks for the reply!!
Thanks. That helps and yes I am not a fan of soft chicken skin so I think maybe pork belly and finish with a torch…
I'm almost finished cooking, about to serve in about 20 minutes. I have just stirred in half a can of coconut milk - I think a whole can as suggested would be too much. It does indeed mellow the flavour somewhat, and adds a little creaminess to it. I prefer it with, rather than without. It adds a little complexity whilst just taking the sharpness out a little.
Is this a old photo or is Ben back?
Cheers!
Definitely try it without the coconut milk first for the true and traditional taste. Bit it's also tasty with the milk, albeit almost a different dish.
Like Christian said, it's like chicken skin in any braised application like soup. If that's not your cup of tea I recommend using a technique I first saw in America's Test Kitchen for chicken canzanese or something:
Sear off the skin sides until brown and crispy, flip over, bring the braising liquid up the sides but don't submerge the skin then braise in the oven with top off.
If soft skin and/or bones aren't for you or you just want to simplify matters I also grew up using pork shoulder. You can still add some crispiness with the above technique but it's not traditional as far as I know.
Would you recommend this with or without the coconut milk?
Similar to when you cook a chicken for soup
Pork belly
And what cut is best for pork adobo?
So what is the skin like when the dish is finished cooking?
I’ve got to say - cook your eggs gently, then simmer or steep in the finished sauce. Those eggs with the adobo sauce are one of the best parts of the whole dish - I have to compete with the kids for them!
Damn, that's sad to hear. Will be looking for input on this then!
Any alternatives to Datu Puti and Silver Swan for those that don't appreciate how they treat workers? Asking as a Filipino American
Thank you for keeping the adobo recipe largely untouched. Very similar to how my mom cooked adobo, down to the Silver Swan and Datu Puti (still staples in my household). She's even done coconut milk a few times.
