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NEW Fox News articles can now be heard on audio! Read this article. Are you ready for a delicious chicken dinner? Chicken or pork is cooked in vinegar, garlic, soy sauce, bay leaves, and peppercorns in the classic Filipino cuisine known as adobo.
You might want to add the flavor-packed recipe for Filipino chicken adobo provided below by Abby Cooper of stemandspoon.com to your repertoire of dinner options.
“This is a variation of my mom’s beloved real Filipino chicken adobo dish, which I hold in the highest regard. Instead of following a recipe, she always put everything together hastily and without measuring, more out of habit “Cooper remarked.
When she was younger, her chicken adobo was typically served with her renowned lumpia spring rolls or Filipino pancit, but it also goes great with a bowl of warm rice, garlic green beans, or riced cauliflower, the author continued.
No matter how you serve it, the soft, garlicky chicken is a serious comfort food. Just make sure to sprinkle additional savory sauce on top.
Although Cooper uses tamari to keep the dish free of gluten, you are welcome to use ordinary soy sauce if you like.
ABBY Cooper of STEMANDSPOON.COM’s Filipino Chicken Adobo serves 4-6 people.
a tamari cup (or regular soy sauce)
Filipino Chicken Adobo from stemandspoon.com by Abby Cooper (From stemandspoon.com’s Abby Cooper)
2 pounds of chicken thighs with no bones or skin
green onions, chopped (optional garnish)
semolina seeds (optional garnish)
1. Combine the vinegar, tamari (or soy sauce), water, minced garlic, bay leaves, and black peppercorns in a small bowl. Marinade is stirred and set aside.
2. Place the chicken in a big skillet with the marinade. The pan needs to be large enough to accommodate all of the chicken pieces (even if they are a little crammed together, they will cook down).
3. Bring the chicken and marinade to a boil over high heat, then lower the heat to medium. Until the chicken is cooked, let it simmer uncovered for 20–25 minutes. Halfway through the simmering period, turn each component. The marinade should continuously simmer at a low boil.
4. Transfer the chicken thighs to a plate once they are thoroughly cooked and soft. The sauce will reduce and thicken after 5 minutes of stirring and medium-low boiling with the remaining marinade. In a bowl, pour the sauce (remove as much of it from the pan as possible).
5. Set the avocado oil in the same skillet to a medium-high heat. Re-add the chicken pieces to the pan after it begins to shimmer. Just long enough to brown each piece, 1-2 minutes on each side.
6. Turn off the heat and add the chicken thighs and saved sauce to the skillet.
7. To serve, top with sesame seeds and finely chopped green onions (optional).
Stemandspoon.com owns the original recipe, which it provided to Fox News Digital.
Fox News Digital’s Perri Ormont Blumberg is a contributing lifestyle correspondent. Send story suggestions to @66PerriStreet on Twitter.