ANN NOBLE

You never know whom you’ll meet or what you’ll learn while on vacation.

Several years ago we took a day trip to the beautiful Blue Mountains, 63 miles from Sydney, Australia. After our tour, we enjoyed a local fish lunch in the quaint mountain town of Katoomba. 

I asked the adorable young Filipino woman dining next to me what she considered her favorite national food — that is,  what was your grandmother or mom’s signature dish? She excitedly replied, “chicken adobo.” 

Researching adobo (means “sauce” or “seasoning”) was easy — just use the freshest ingredients you can find for a successful creation. This adobo recipe was adapted from Cook’s Illustrated and Hayward’s Farmers Market-supplied delicious chicken and fresh daikon radishes.

Plus, my husband insisted I share this bonus simple slaw recipe I created. Refreshingly nutritious!

Filipino Chicken Adobo

2 top quality leg/thigh chicken sections (see note)

¼ cup soy sauce or tamari

1 (14 ounce) can coconut milk (or lite coconut milk)

2 tbsp. apple cider vinegar

4 cloves garlic, peeled​

2 bay leaves

1 tsp. pepper

2 tbsp. minced fresh chives or one scallion, thinly sliced on diagonal

1. In large bowl, toss chicken with soy sauce and refrigerate for at least 30 minutes to one hour.

2. Place chicken skin side down in 12-inch nonstick skillet; reserve the bowl with soy sauce. Over medium-high heat, cook the chicken until fat is rendered and skin is browned, 7 to 10 minutes.

3. Meanwhile in the bowl with the soy sauce, whisk together coconut milk, vinegar, garlic, bay leaves and pepper. Remove as much fat as possible from skillet, add coconut milk mixture and bring to boil. Reduce heat to medium low and simmer uncovered for 20 minutes. Flip chicken carefully and cook uncovered another 15 minutes until 175 degrees. Transfer to platter and tent with foil.

4. Return skillet to medium heat, remove bay leaves, skim fat and mash garlic cloves; cook and stir 5 to 7 minutes until sauce thickens; season to taste with salt and pepper, if desired. Pour sauce over chicken, sprinkle with chives and serve with rice, angel hair pasta, potatoes or bread.

Serves 2 to 3.

Note: substitute 4 to 5 chicken thighs, if desired, or favorite pork cuts

Slaw So Simple

½ of a daikon radish

½ cup julienned red bell pepper 

1 cup sliced Vidalia or red onion

½ cup quartered cherry tomatoes

¼ - ½ cup Thai Sweet Chili Sauce (available at Walmart)

¼ cup fresh basil, torn

Optional garnish: toasted cashews, almonds or pistachios

Cut the daikon radish into thin julienned strips. In bowl, combine the radish, peppers, onion, tomatoes, sauce and basil. Chill one hour before serving, adjusting seasoning with salt and pepper, if desired. Garnish with cashews, almonds or pistachios if desired.

Serves 2 to 3.

Ann Noble is a local food consultant and owner of Annie’s Noble Cuisine, LLC.  She can be reached with questions or comments at amnoble3@hotmail.com.

(Copyright © 2019 APG Media)

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