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- Thread starter r464
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Avalanches are scary...
No realistic bear scenarios, no care.
paging @Pesqueeb
Over rated.
All the authenticity of faux noose.
Great timing.
Talk to me, Goose. What's going on here?
Chicken adobo.
Doo eet!
Recipes abound. Go nuts.
Doo eet!
Recipes abound. Go nuts.
I want the one you used. I've never seen that cilantro cooking base and it is VERY interesting...
eeeeh. no real recipe. around me, the local hole in the wall spots (with the best food) are all south american variations, Portuguese, and Filipino.
They are all vinegar and soy sauce heavy. Many variations.
tl;dr google a generic filipino adobo recipe. cook. eat .pork chx,lamb, whatever.
Damn you!
Recently discovered a Filipino place near the house. Kid loves the adobo. Its all very good. We eat there frequently. Not only is the food amazeballs, the family that runs it is unbelievably nice. Also out of this world desserts.Damn you!
Only thing missing is a liquor license.
LOL
poor kitty. the tongue! blaaach!!
Oh the ironing.
Never seen it, used it before either. Found it at the bodega around the corner. Just tossed about 2tbsp in. Gave a little cilantro-ish citrusy bite.
3# skin on bone in chx thighs. (I deboned these)
3:1 ratio of vinegar to soy sauce alter the ratio depending on what you like here
can of spicy chiles in adobo sauce
lots of gahlic! to taste. peeled, but left whole clove. I was stupidly out, so used a large yellow onion
add other stuff as you like. i omitted s&p due to the chiles and the saltiness of the soy sauce, but YMMV.
the key though is the vinegar and soy sauce though. other spices/flavors just depend on what you want/have to hand. middle eastern, more Asian, Korean bbq style, whatever.
brown the chx in a pan or whatever, then throw it all together in your pot and let marinate an hour or three.
bring it up to a fast boil. turn heat down and let simmer. slow and low until your desired doneness.
these I broke apart more like a pulled bbq chicken thing, but you can also pull them from the sauce and leave them whole/stick them under the broiler a few minutes to get nice and crispy/crunchy. serve with rice/potatoes/pasta, more cilantro, tortilla, chunked up avocado, etc.
have done similar with lamb (with harissa instead of the chiles) and it's fantastic! just be sure to pour off some of the grease from the pan browned lamb. toss it, or save it to use making rice.
