This version of pepper steak stir fry is ready in 30 minutes from stove to table. A restaurant quality meal made in the comfort of your own home. I used sirloin steak instead of flank steak but both work well thinly sliced. A quick and […]
Philippine Adobo (marinade) Chicken is the Hallmark dish of the Philipines, just as fish and chips is the Hallmark dish of England. Lucky for you, you don’t have to travel that far to get it. This one pot recipe cuisine Adobo Chicken involves a cooking process of marinading the chicken in vinegar, soy sauce, garlic, black peppercorn and peppers overnight before cooking.
The spanish term Adobo was applied to any native dish that was marinated before consumption and it is believed that the Filipinos may have cooked their meat in vinegar as a means of preservation.
Filipino Style Adobo Chicken
- 4-5 pounds chicken thighs
- 1/4 cup Braggs liquid aminos or soy sauce
- 1/4 cup Datu Puti Vinegar or distilled vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- 2 teaspoons Sazon completa
- 1/2 jalapeño thinly sliced
- 1 tablespoon canola oil
- 2 cups red onions thinly sliced
- 6 cloves garlic slivered
- 3 bay leaves
- 1 cup fresh parsley finely chopped
- 5 medium red potatoes cubed
- 4 lime wedges
- Combine the chicken with the liquid aminos, vinegar, sugar, black pepper, sazon completa and jalapeño in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a large pot over medium-high heat and add the canola oil. Add the chicken skin-side down and cook until brown, about 4 minutes.
- Remove the chicken and set aside. Add the red onion and garlic and cook until the onions are translucent, about 5 minutes.
- Strain the marinade and add it to the pot along with 4 cups water. Return the chicken to the pan and add potatoes; bring to a slow simmer.
- Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes.
- Garnish with the fresh parsley and lime wedges.
*may omit potatoes and pair with Jasmine rice*
**Datu Puti Vinegar (Sukang Maasim) is my vinegar of choice and may be found at your local farmers market but you may substitute with distilled white vinegar.**
**I use Braggs liquid aminos instead of soy sauce because of allergies**
Hoisin Sriracha Chicken Wings
- 3 pounds chicken wings tips removed
- 1/4 cup hoisin sauce
- 1/4 cup plus
- 1 tbsp sriracha sauce divided
- 2 tbsp brown sugar;chopped green onions optional as garnish
- Coat inside of slow cooker with nonstick cooking spray.
- Pre-heat broiler. Spray large baking sheet with non stick cooking spray.
- Arrange wings on prepared baking sheet.
- Broil 6 to 8 minutes or until browned, turning once.
- Transfer wings to slow cooker.
- Combine hoisin sauce, 1/4 cup sriracha sauce and brown sugar in medium bowl; mix well.
- Pour sauce mixture over wings; stir to coat.
- Cover; cook on low 3.5 to 4 hours.
- Remove wings to large serving platter; cover with foil to keep warm.
- Turn slow cooker to HIGH.
- Cook, uncovered 10 to 15 minutes or until sauce thickens.
- Stir in remaining tablespoon of sriracha sauce.
- Spoon sauce over wings; sprinkle with green onions