Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

Ingredients

Chicken Ingredients

• 1 Chicken thigh, boneless, skin/on
• ¼ Cup white vinegar
• 2 TBSP soy sauce
• 1 TBSP chopped garlic
• 1 TBSP ground black pepper

Adobo Sauce Ingredients

• 1 Cup white vinegar
• 1/4 Cup soy sauce
• 1 Whole garlic bulb, smashed and peeled
• 2 Teaspoons kosher salt
• 1 Teaspoon coarsely ground pepper
• 1 Bay leaf
• 1 Cup water
• Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

• 1 Peeled carrot, medium diced
• 1 Small onion, chopped
• 3 Cups Coconut milk
• Salt to taste
• Fish sauce – to taste

Braised Collard Greens Ingredients

• 2 Strips bacon, cut into small lardons
• 1/8 Teaspoon red pepper flakes
• 2 Cloves garlic, sliced
• Juice and zest of 1 lemon
• 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
• 1/2 Cup chicken stock
• Salt and freshly ground black pepper

Directions

Chicken Directions

1. Preheat oven to 350F
2. Marinade chicken for 1-2 hours
3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
2. Strain sauce
3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

1. Simmer carrots, onion and coconut milk until tender.
2. Drain and reserve cooking liquid.
3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
3. Add the collard greens and cook until they begin to wilt.
4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
6. Add the lemon juice, and season with salt and pepper.

Final Directions

1. Place coconut carrot puree on bottom of plate
2. Lay braised collard greens and place chicken on top.
3. Pour glaze over and garnish with baby pea shoots.

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726