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.
Go to the Recipe
For those of you interested in collectible cast iron, read this post for more information on the book, and where you can find it.
Recipe for Lemon Bread using a Griswold #877 cast iron loaf pan.
This creamy one-pot spaghetti dish is a no brainer for the family. It’s so easy you don’t need to even boil the spaghetti noodles separately
I scored a nice cast iron Griswold 877 loaf pan the other day, and I adapted our family banana bread recipe. It came out awesome.
I discovered braised lamb shanks when in New Zealand. Braise them in your Dutch oven for a couple of hours and the meat will literally fall off the bone.
NOTHING sears duck like cast iron. Find the largest breasts you can, sear them in a skillet and serve with a sauce made from fresh blackberries.
Want an easy-to-cook dinner the family will love? Cook them a chicken pot pie in your cast iron skillet!
There’s something about pork chops with apples. They are the perfect combination. This quick and easy recipe is simply the best.
Fajitas are one of those classic dinners cooked and served sizzling in cast iron. This isn’t just an everyday beef fajitas, this is a steak fajitas, made with top sirloin steak...
I love cooking a porterhouse because it gets you both a filet mignon and a New York strip steak. Just add salt, pepper and butter! A more rustic dinner than the steak au poivre. It's not surprising since the name Porterhouse originated from English pubs that served “Porter” ale. Cutting them into strips enables you to ensure the smaller filet mignon cooks at the same rate as the NY Strip. This recipe says it's for "two", but really this can easily feed four people. Try it with rosemary skillet potatoes and Brussels sprouts .
