Lamesa’s Chicken AdoboRecipe By: Courtesy of Lamesa
Food editor Kristen Eppich shares a recipe from one of our Top 10 Food Trends of 2017: Filipino cuisine.
Next 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.
- 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
- 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
- Combine all ingredients for poaching liquid, except chicken, in large saucepan.
- Bring to boil, then reduce heat and simmer gently 30 minutes to combine flavors.
- 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.
- Strain liquid and discard solids. Return liquid to pot and reduce by half or until thick enough to coat back of spoon.
- Stir all ingredients together in bowl. Season with salt to taste.
Make Garlic Purée
- Preheat oven to 400°F.
- Slice garlic heads in half horizontally and place on piece of foil. Drizzle with olive oil, then wrap with foil, forming a pouch.
- Bake 30 to 40 minutes or until garlic is very tender. Remove from oven and let rest until cool enough to touch.
- Squeeze cooked cloves into blender. Add soy sauce and purée.
Finish Chicken And Serve
- Heat cast-iron skillet until just about smoking.
- Add oil and place chicken thighs skin side down. When skin is golden brown remove from pan. Cook in batches; do not crowd pan.
- To serve, spread soy garlic purée on bottom of plate. Place thighs on purée. Spoon jus on thighs and finish with chimichurri.