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
- Preheat oven to 350F
- Marinade chicken for 1-2 hours
- Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
- Roast chicken for 10-20 minutes or until cooked through.
Adobo Sauce Directions
- Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
- Strain sauce
- Add cornstarch slurry to desired thickness.
Coconut Carrot Puree Directions
- Simmer carrots, onion and coconut milk until tender.
- Drain and reserve cooking liquid.
- Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
- Season with fish sauce and salt to taste.
Braised Collard Greens Directions
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
- Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
- Add the collard greens and cook until they begin to wilt.
- Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
- 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.
- Add the lemon juice, and season with salt and pepper.
Final Directions
- Place coconut carrot puree on bottom of plate
- Lay braised collard greens and place chicken on top.
- Pour glaze over and garnish with baby pea shoots.
Connect with our March 2020 Chef of the Month
Instagram: @chefkryssie.eats
Website: Kitchen 1726
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