Sweet Onions & Peppers, Fluffy Rice, Yogurt & Arugula
Chicken adobo is one of the most popular recipe searches on the Internet, and for good reason. It’s universally loved, easy to prepare, and after being cooked, it lasts for a week in the refrigerator and reheats perfectly. This recipe comes from Daniel’s sister-in-law Stephanie, a first-generation Filipina American who learned to make the dish from her mom, Susan Aquino (Tita Baby). Dark drumstick and thigh meat will yield the juiciest results, so they’re always the first choice, but if you prefer breast meat, you can follow the same recipe. Make sure to marinate adobo for at least twelve hours before cooking to ensure the flavor penetrates. This recipe also works well with pork belly, but you’ll need to increase the cooking time to an hour.
My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.
This is one of the standards of the Yucatán, Maya comfort food.
There are two steps in the braising process: the tasty browning and the tender cooking.
This brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.