Recipe

April 10, 2017

Lamesa’s Chicken Adobo

Recipe: Courtesy of Lamesa

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Prep Time: 1 hour

Total Time: 2 hours

Food editor Kristen Eppich shares a recipe from one of our Top 10 Food Trends of 2017: Filipino cuisine. 
Kristen-Eppich-Feature-620x460Next up in our obsession with Asian cuisine? Filipino cooking. Familiarize yourself with names like beef caldereta, kare-kare, pancit, chicken adobo and halo-halo — these are all dishes you’ll have a chance to try this year. Filipino cooking is loaded with the flavors of soy, garlic, peanut, vinegar, chilis and coconut, like this recipe from Lamesa, a Filipino restaurant in Toronto.

Ingredients

Poaching Liquid

  • 4 cups unseasoned rice wine vinegar
  • 2 cups soy sauce
  • 6 bay leaves
  • 12 garlic cloves, crushed
  • 3 tbsp black peppercorns, crushed
  • 12 skin-on, boneless chicken thighs
  • 2 tbsp vegetable oil

Chimichurri

  • 1 cup finely chopped parsley
  • 1 cup finely chopped cilantro
  • 1 small shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • Zest of 1 lime
  • 1⁄2 cup extra virgin olive oil
  • 4 tbsp red wine vinegar
  • Salt to taste

Roasted Garlic Purée

  • 2 heads garlic
  • 2 tbsp olive oil
  • 3 tbsp soy sauce

Directions

Yield: Serves 4

Make Chicken

  1. Combine all ingredients for poaching liquid, except chicken, in large saucepan.
  2. Bring to boil, then reduce heat and simmer gently 30 minutes to combine flavors.
  3. Place chicken thighs in liquid and cook approximately 10 to 15 minutes or until internal temp is 160°F. Remove chicken to tray to cool.
  4. Strain liquid and discard solids. Return liquid to pot and reduce by half or until thick enough to coat back of spoon.

Make Chimichurri

  1. Stir all ingredients together in bowl. Season with salt to taste.

Make Garlic Purée

  1. Preheat oven to 400°F.
  2. Slice garlic heads in half horizontally and place on piece of foil. Drizzle with olive oil, then wrap with foil, forming a pouch.
  3. Bake 30 to 40 minutes or until garlic is very tender. Remove from oven and let rest until cool enough to touch.
  4. Squeeze cooked cloves into blender. Add soy sauce and purée.

Finish Chicken And Serve

  1. Heat cast-iron skillet until just about smoking.
  2. Add oil and place chicken thighs skin side down. When skin is golden brown remove from pan. Cook in batches; do not crowd pan.
  3. To serve, spread soy garlic purée on bottom of plate. Place thighs on purée. Spoon jus on thighs and finish with chimichurri.
Photographer:

Stacey Brandford

Source:

House & Home January 2017

Stylist:

Stacey Smithers (props), Kristen Eppich (food)

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