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Adobo Chicken
May 10, 2020
Adobo Chicken
I first made this dish for Katie when we first started dating. I knew she had grown up in the Philippines, and wanted to make her something special. This recipe is fun because the cooking steps are backwards from a traditional Philipino adobo recipe. In the Philippines you typically fry the chicken first, then braise it in vinegar and soy. In this version, the chicken is braised first, then fried. That way when you serve the chicken with nice crispy skin, rather than with soggy skin. It must have been ok because she (eventually) married me.
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For those of you interested in collectible cast iron, read this post for more information on the book, and where you can find it.
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