In 2011 I was chosen by YouTube for the NextUp program so in Oct and Nov I travelled to 9 countries and 11 cities to cook and film a series of videos with my readers. We shared recipes for delicious, traditional, homecooked meals: mine and theirs. Watch all the recipes videos and travel blog posts from the series and other travel cooking videos.
Chicken adobo! I learned this recipe from my long time reader Josephine during my Gapshida trip in the Philippines! It was a great chance to meet her face to face because she had already been sharing her amazing Korean food photos with me and my other readers for years. Her husband Cyrus volunteered to be our cameraman. It was hot day, but also a great opportunity for me to meet such an avid reader to cook and film together. In the evening we had a wonderful potluck meetup with my super-passionate readers in the Philippines.
The recipe is very simple and the taste is awesome. I’m always interested to learn recipes from different cultures, so I made my own chicken adobo when I got back home to New York. It was delicious!
Ingredients (for 4 servings):
- 1 kg chicken (2.2 pounds), cut into pieces
- 6 cloves garlic, crushed
- ¼ ts ground white pepper
- ½ cup white or cane vinegar
- 2 pieces of bay leaves
- 1 tbs vegetable oil
- 2 cups coconut milk
- 1 cup coconut cream
- 1 ts salt
- 1 ts fish sauce
- 2-5 green chillies
(cooking time: 1 hour)
- In a mixing bowl, create the marinade by combining the crushed garlic, ground white pepper, vinegar and bay leaves.
- Add the chicken to the marinade and let it sit for about 30 minutes.
- Heat up a pan and add the vegetable oil. Add the chicken pieces and saute until they’re brown on all sides. Save the marinade for later.
- Add the coconut milk and the marinade to the pan, and cook for 20 minutes over medium heat until the liquid thickens.
- Remove excess fat from the pan with a spoon.
- Add the coconut cream and green chilies and cook over low heat for another 5-10 minutes until a creamy sauce is formed.
- Add salt and fish sauce.
- Serve hot with rice.