It’s freezing out (by L.A. standards, not literally), and we have the Christmas tree lit and will have the fireplace going tonight, so we needs something warm and stew-ish to eat!
On tonight’s menu:
Peas with bacon and pearl onions
I just discovered chicken adobo a few months ago, and it has become one of my go-to dinners! I love the saltiness, the tanginess, and how easy it is to make. Chicken adobo is also practically free to make, especially if you use chicken thighs and drumsticks (which I highly recommend). Sometimes I throw frozen peas into the sauce at the end, but today because I have bacon and pearl onions in the fridge, I thought I’d make a side of caramelized pearl onions with brown sugar, bacon, and peas.
Adobo is also commonly made with pork, which I somehow have yet to try! Next time I have some extra pork butt (this happens more than you might think, since we buy the Costco packs), I think I will give it a shot. Tonight, the bacon in the peas will have to satisfy our pork, craving.
Chicken Adobo Recipe
(adapted from the Steamy Kitchen cookbook)
5 chicken thighs
1/4 c soy sauce
1/3 c apple cider vinegar
3 cloves garlic, minced
1 tsp peppercorns
1 T sugar
1/2 c water
Mix all of the ingredients other than the chicken together in a medium-sized bowl. Add to the chicken, the marinate, covered, in the refrigerator for 2+ hours. (I usually marinate for 4-24 hours.)
Remove the chicken from the refrigerator and place the chicken and the marinade in a 3-quart dutch oven. Simmer on medium for 20-30 minutes.
Remove the chicken from the pot, then simmer the sauce for 5 minutes, so that it reduces to your preferred consistency. (If you wanted to add peas, this is where you would do that.)
While the sauce is reducing, blot any excess moisture off the chicken. Heat a little bit of vegetable oil in a frying pan or cast iron skillet, then brown the chicken, skin side down, for a 2-3 minutes.
Pour the sauce over the browned chicken, then serve over white rice and lots of hot sauce. (Something with Caribbean flavors like Marie Sharp’s works well with this.)