Filipino cooking  

Posted by Rachel

I made time to do some ethnic cooking this weekend, and was NOT disappointed. My lovely roommate, Kimberly, got me a pressure cooker for my birthday in March. I have used it to make some delicious parmesan risotto a few weeks back, and decided to bust it out again Sunday afternoon to cook lunch for Nick, Bekah, Nick and I. I chose to cook up some Chicken Adobo, a Filipino dish that is also popular in Spain, Latin America and other Asian Pacific places. Accompanied by simple jasmine rice and broccoli, this dish was delish! We all cleaned our plates.

Here's the recipe:

8 or 9 chicken thighs (I used skinless bone-in thighs, simply because I couldn’t find any without the bone, but we de-boned them before cooking. I would HIGHLY recommend boneless thighs if you can find them, but I wouldn’t substitute chicken breasts because the dark meat of the thighs works with the dish much better)
2 cups water
2 cups low sodium soy sauce (WOW, you MUST use the low sodium or you might experience salt overload)
1 large onion (cut into rings)
8 garlic cloves (chopped up)
3 bay leaves
2 tablespoons cooking sherry
1 teaspoon ground black pepper
3 tablespoons molasses
1 tablespoon olive oil

In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine, black pepper and molasses. Place cooker over medium high heat with lid off so the liquid can start to heat up.

In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid.

Place lid on pressure cooker and bring heat up to high. Once the pressure cooker valve starts whistling and rocking around, drop the heat to medium high and set the timer for 25 minutes.

Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard.

Once the 25 minutes are up, remove the pressure cooker from the heat and run cold water over it to release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice.



This entry was posted on Thursday, May 27, 2010 at Thursday, May 27, 2010 . You can follow any responses to this entry through the comments feed .


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