Pork & Chicken Wings White Adobo In Apple Cider Vinegar
I am familiar with white adobo but I’ve never really cooked it. I’ve always made my adobo with soy sauce. While going through chicken recipes 2 weeks ago for my weekly link love, I stumbled upon the Adobong Manok sa Patis(Chicken Adobo in fish sauce) recipe from The Cook’s Mobile. The recipe inspired me to make my own white adobo but I didn’t have any fish sauce which was just fine coz I was just really into the “white” concept. That would be easily accomplished by using plain salt. Then I saw the apple cider vinegar in my pantry and that’s when an idea came to me. I’ve always used regular vinegar but why not use a different kind this time around? A much stronger kind at that.
Baked Chicken Coconut Adobo
This Baked Chicken Coconut Adobo was inspired by 2 adobo dishes. The baked chicken wings adobo and pork adobo with coconut and scallions. I basically just took elements from each style of adobo and put it all in one dish using chicken thighs and legs. Did it work? Hell Yeah! You can never go wrong with adobo unless of course your burn it, heh.
INGREDIENTS:
5-7 chicken pieces (thighs, legs)
1 1/2 cup of flour
1/2 cup soy sauce
1/2 cup vinegar
half a can of coconut milk (store the rest in the fridge)
6 cloves of garlic, crushed and peeled
2 thumb-sized ginger, chopped coarsely
black pepper
3 whole bay leaves
3 cups of water
3 sprigs of scallions, cut in 3rds
Preheat the oven to 375°.
Drench the chicken pieces in flour. Bake it in the oven for 35 minutes.
While the chicken bakes in the oven, combine the soy sauce, vinegar, garlic, ginger, bay leaves, black pepper, and water in a pot. Let it boil and continue to boil to reduce it at least in half.
Add the baked chicken into the sauce.
Add the coconut milk, then stir the whole thing. Cover and cook for 10-15 minutes. Add the scallions in the end. Cover, and turn the stove off. The heat will continue to cook the scallions.
Serve with white rice. You can add potatoes if you want. Add them after the coconut milk and just cook until fork tender.
Baked Chicken Wings Adobo
I have cooked chicken wings adobo the way I would cook pork adobo. Same method, just different meat, with minor changes in cooking time. This turns the chicken wings so tender that most of the meat falls completely off of the bones. Well one time, I wanted to actually have the wings. I mean finger-licking good adobo wings where I could actually hold a chicken wing in one piece. I found a way of having the chicken wings intact by baking it first.
INGREDIENTS:
10 chicken wings
1 cup of flour
4 cloves of garlic, finely chopped
1 thumb-sized ginger, finely chopped
sprinkle black pepper
3 bay leaves
2 1/2 cups of water
1/2 cup soy sauce
1/2 cup vinegar
3 medium red potatoes, quartered
Preheat the oven to 355°
Drench the chicken wings with the flour. Lay the wings onto a sheet pan, bake them in the oven for about 25-30 minutes.
While the chicken wings are cooking, simmer the adobo sauce.
In a pot, combine water, soy sauce, vinegar, garlic, ginger, pepper, and bay leaves. Cover and simmer to reduce. Once reduced in about half (or just a little more than half), add the potatoes. Cook until fork tender. Make sure you’re not losing the sauce. Just add more water if necessary. Stir a few times.
Once the chicken wings are baked, add them into the pot of reduced sauce and potatoes. Stir gently to coat the chicken wings with the sauce. Just let it cook for 3-5 more minutes.
I loved how the chicken wings absorbed the sauce and maintained it’s shape. So you’ll be eating the wings like regular chicken wings with all it’s adobo flavor. It’s a finger lickin’ dish that’s for sure.
PORK ADOBO W/ COCONUT MILK & SCALLIONS
In some regions of the Philippines, coconut milk is one of the ingredients in the dish called ADOBO which happens to be one of my favorite Filipino Dishes. It’s either in pork or chicken. Pork is my pick any day. Anyhoooo, in my cooking years, I’ve never made adobo with coconut milk until a week ago. I finally opened my new Aroma digital rice cooker to cook rice, of course after not eating rice for almost 2 weeks. I decided to make pork adobo as well to go with the rice. In a spur of the moment I decided to add coconut milk in it and also add scallions cut in 3rds for a touch of green color. Let me just say that from now on I’ll be cooking my adobo with coconut milk. I’d probably skip the scallions in most days but definitely, coconut milk is now part of the adobo ingredients.
