Filipino Chicken Adobo

#filipinofood #chickenrecipe #chicken #nytimes

Hello. Okay, so I’m just going to go ahead and get started. I’m sure some more people will come on. Um, hello. My name is Radia. I’m a chef. I am making a Filipino chicken adobo. So, if you want to make this recipe, um I’m using a version of uh the recipe on the New York Times. Uh so, they have two recipes. Uh Filipino chicken adobo and then Filipino chicken adobo with coconut milk. So, that’s what I’m making today. And I’m kind of merging my recipe that I’ve just made over the years with their recipe, but you can follow their recipe. You’re going to get a similar result. So, Filipino um chicken adobo. I believe it’s like uh there’s the country’s dish, signature dish. So, we have coconut milk, soy sauce in here, soy sauce, and then some vinegar. And so that’s going to give us like the sour um the sour salty flavor that you find a lot in Filipino cooking. Um just side note, I grew up in Hello, thank you so much for joining. I am making a uh Filipino chicken adobo. Uh you could find the recipe. I’m using a combination of the New York Times recipe uh and then just stuff that I’ve been creating on my own. Hello. Thank you so much for joining. Hope you guys are well. So, um, I have like four or five chicken thighs over here. It’s really delicious. If you’ve never tried Filipino food, try it. Chicken adobo, sinagon, lubia. So, I grew up in the Bay Area, so I had a lot of Filipino friends. Also, my mother’s uh best friend, my mom was in the Navy. Her best friend uh was this Filipino woman. And so she is the reason why I started eating Filipino food since I was since I was a little girl. So we’re going to go ahead and uh get started. And like I said, you can find the recipe. I’m just using the New York Times recipe and a version of my own cuz I’ve been making it for 30 years. So let’s follow along. I’m going to turn the stove on because I want to get the pan really hot because I’m going to sear the chicken. And I’ll move the camera so you guys can see it. We’re just going to let it start. Make sure you guys like and subscribe. Um, this is going to take um an hour to cook. So, I’m going to come back live at 1:30 central time. So, if you want to see the finished uh results, let’s see. I only know how to make a French omelette. Well, that’s impressive. That’s impressive. French omelette cuz that means it’s not brown at all. That actually takes a lot of technique. So, congrats to you. Good job. Okay, so I have the chicken over here. Also, we’re going to put in the peppercorns. I have some bay leaves. And then I have about six cloves of garlic. So, I just need to chop that up. And just like a little tip that um for garlic, if you can buy a big pack of peeled garlic, now look, it’s not going to be as fresh as peeling your own, but at my old job, we would just buy like a gallon of peeled garlic and we would just run it through. Oh, you’re only 13. Oh, I’m very impressed with you. That’s very impressive. Keep keep on cooking. Okay. And so, um, we would just run it through a food processor. It’s called Robocoop for, um, professional kitchens. And we’d put it in a baggie. So, whenever we needed like minced garlic, we’d always have it. Put it in like a Ziploc bag, cut it into like cubes with like the back of a knife, and then every time you need some garlic, it’s already minced for you. So, that’s just a little chef tip. All right. So, I hear I have the oven, the oven, not the oven. I have the um stove on with uh getting everything preheated because I want to sear the chicken. So, you’re not going to season this chicken. And I know it sounds crazy like, “Oh my god, what do you mean we’re not going to season the chicken?” This has soy sauce. The soy is going to be salty enough. Trust me, it just works. You don’t need to season it. So, follow me. We’re going to go over to the stove so you guys can see it. Let me grab the chicken. All right. And we just want to get a good sear on the chicken. So, what does that mean? So, we just want to get some color on the chicken. I’m going to get my tongs. And I’m going to do skin side down. So you should have heard that sizzle. That’s when you know that the oil is hot. So I have four pieces of chicken in here. All righty. It’s popping. Okay. Now, while that is cooking, browning, I’m just going to chop up. Hello. Thank you for joining. I’m just going to go ahead and mince up the garlic. Actually, let me turn this down just a little bit. And we’re just going to brown it on both sides. And then literally, you just dump everything in. So, this is a one pot dish. I’m going to make some rice to go with it. But this is super easy. If you’re busy, if you’re a busy mom, busy dad, or just busy single person, and you just want to throw everything into a pot, you can do that. Even if you didn’t want to brown the chicken, you could get away with it. So, I’m just going to go ahead and just mince the garlic with my knife. You want to make sure you have a sharp knife when you do this so you get fine little pieces. And actually having an unsharp knife in the kitchen is actually really dangerous because you’re going to be applying a lot of pressure just to get it to cut. So, make sure that you keep your knives sharpened. And if you’re not used to sharpening your knives, you can find like any kitchen store and they’ll sharpen your knives for you. Also, if you’re just starting cooking, don’t pay a lot of money for for a knife. Just get a regular knife. I have like cheap knives going back 15 years from when I started in culinary school and I still use them to this day. So, hello. Thank you so much for joining. I’m making chicken adobo. Let’s see how this is looking. Okay, it needs a little bit more color. So, as far as the ingredients, I like I said, I have the coconut milk, the soy sauce. Oh, I have a little bit of red pepper flakes just for like a little bit of heat. It’s not going to be spicy. You’ll just feel like a little bit of warmth when you eat it. And this is going to go over just some some plain white rice. So, like I said, super easy, delicious. You don’t have to uh babysit this. All you got to do is brown your chicken. And like I said, if you don’t want to brown your chicken, that’s fine. It’ll still taste good. Um because what’s going to happen when you cook it, the chicken is almost going to like start falling apart, and that’s what you want. So, you can even remove the skin. Not a big deal. Um so, yeah. So, that’s what I have. I’m just going to make this just a little bit finer. And if you go online and Google chicken adobo, you’re going to have like 50 different recipes, but they all have like the same ingredients for the most part. Now, I will say the coconut milk is a new addition because um usually I just do it with vinegar and soy sauce, but I saw this recipe on the New York Times and um I was like, “Wow, that’s interesting.” So there there apparently is um part of the Philippines where they do use co coconut milk, but it isn’t common. So when you’re buying coconut milk, you want to make sure it doesn’t have like all these different ingredients in it. Um this has three ingredients. So it’s let me get my glasses. So it’s uh coconut, water, and guar gum. And so guar gum is a stabilizer. Um, so you just want to buy one that doesn’t have like a lot of stuff in it. Whole Foods makes a really good brand of um, coconut milk. So that’s your lesson for coconut milk. Okay, so I’m going to just turn the chicken. Let me just see where we are. Okay, going to need a little bit more time. So, I’m going to grab some rice. Okay. So, I have a big I have a big bag of jasmine rays. And I think I’m just going to make like enough for four people. So, that’s going to be Let’s see. Let me get That’s going to be like a cup of rice. All righty. And you want to just rinse your rice. So, how’s everyone doing on this Sunday? Any plan for the day? I have no plans. No plans. Just going to cook and eat my food and just hang out. Okay. So, this is brownie. I’m just going to flip it. Flip it over. And then I’m just going to rinse my rice. And you just want to rinse it so that when you cook it, it doesn’t get all like all clumped together. And also, you just want to rinse off anything that’s um that you don’t want to eat in it. So, you just want the water to be like clear. All right. So, I’m just going to keep rinsing. And I like to just rinse with uh cool water. Okay. So, this is pretty much done. It’s coming out where the water is clear. You can see through to it. Okay. All right. So, I’m going to set that aside. So, we are ready to go ahead and get everything started. So, let’s move. I’m going to show you as I make everything. Okay. So, to this I’m going to add the garlic. All right. So, we have the garlic. I’m going to add the soy sauce. And again, this isn’t the chicken isn’t seasoned because soy sauce is very salty. I’m going to grab the vinegar. I’m going to add in the peppercorns. This is going to be a/2 cup of vinegar. And I’m going to add in the coconut milk. Okay. And you want to essentially be able to cover the chicken. So you might have to add a little bit of water. Actually, I think this is I think this is okay. I’m going to add the pepper pepper flakes in. And then also I have two bay leaves. Okay. And you just want to stir everything everything together. And so you can see the sauce has kind of like a brownish color. This is just going to cook for like an hour. An hour on the stove. I’m going to get my rice going. It is 12:30 here. I’m going to sign off. Come see me in an hour so you can see what it looks like um at at 1:30 central time and then you can see how it looks plated. So again, come back in about an hour and I’m going to show you what this looks like. Make sure you like and subscribe and I’ll see you guys in an hour. Bye.