Yellow Chicken Adobo
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Black Peppercorn2 tbsps
Ground Turmeric3 tbsps
Vegetable Oil (divided)1 small
White Onion (chopped)2 medium
Shallot (chopped)6 large
Garlic Cloves (chopped)3 tbsps
Honey (or more)Directions:
1
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside
2
Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes
3
Transfer to a plate
4
Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes
5
Grind in a spice mill or with a mortar and pestle or finely chop
6
Transfer to another plate
7
Heat oven to 375°F
8
Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp
9
Oil to coat; season with salt and pepper
10
Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes
11
Heat remaining 2 Tbsp
12
Oil in a large Dutch oven or other heavy pot over medium-high
13
Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes
14
Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute
15
Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar
16
Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes
17
Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high)
18
Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes
19
Add chicken and reserved sachet to turmeric sauce
20
Cook, partially covered, until chicken is tender, 60–80 minutes
21
Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash
22
Taste and season with more salt or honey as needed
23
Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion
24
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside
25
Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes
26
Transfer to a plate
27
Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes
28
Grind in a spice mill or with a mortar and pestle or finely chop
29
Transfer to another plate
30
Heat oven to 375°F
31
Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp
32
Oil to coat; season with salt and pepper
33
Roast vegetables, tossing occasionally, until browned and tender, 30–40 minutes
34
Heat remaining 2 Tbsp
35
Oil in a large Dutch oven or other heavy pot over medium-high
36
Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes
37
Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute
38
Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar
39
Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes
40
Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high)
41
Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes
42
Add chicken and reserved sachet to turmeric sauce
43
Cook, partially covered, until chicken is tender, 60–80 minutes
44
Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash
45
Taste and season with more salt or honey as needed
46
Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion
47
Do Ahead: Adobo can be made 3 days ahead
48
Let cool; cover and chill
49
Reheat gently before serving
50
Adobo can be made 3 days ahead
51
Let cool; cover and chill
52
Reheat gently before serving