dhuffjr's Adobo Chicken

Fidel

Today I did dhuffjr's adobo chicken and it was great. I cut the recipe back since it was just the two of us, but it turned out great. I used chicken stock instead of water, but mostly because I had some in the fridge I needed to use. I also used half boneless thighs and half boneless breasts. The only thing in retrospect I think I would change is to cut back the brown sugar a bit more. The Filipino fried rice is terrific!

Both recipes can be found in the 2006 Eggtoberfest cookbook here on the site.

All the ingredients are here, except for a cup of chicken stock:





In the dutch oven ready to go:





After about 3 hours it is ready to come off the egg:








A quick fry of the rice in the wok:





And served up, chicken over the rice in a nice wide chili bowl:

BENTE

i forgot how good that was but your pictures bring back fond memories

"Sparky"

Wow Rod,that looks great.I'm gonna have to try it,since you won't invite me over :silly: :laugh: Just kidding man,but I do want to try it :woohoo:

Grandpas Grub

Very nice looking cook.

Kent

Zippylip

Rod that chicken looks so good, it looks like pulled pork. Is that wok on the egg? If so, do you have a picture further back & could you post it?

Fidel

My wife won't let me use the AllClad wok on the egg.

Zippylip

my wife has the same rule about her pyrex baking dishes, a rule she instituted before I blowed one up, & enforces :evil: ever since

Beli

That is a nice Adobo colour Rod...must have tasted great...

Little Chef

Hey Marc, It is Bubba, Why don't you buy a spider and a wok and let you poor, dear, and sweet wife keep her Pyrex intact?
Then again, I am talking to a sissy baker type. :silly: :silly: :woohoo: :woohoo:

mkc

Wow - I have a package of chicken thighs in the freezer intended for jambalaya, but I think they just got "remissioned"...

Zippylip

No, I am just a baker, Pat is the sissy-baker last I checked . One of these days I am gonna upgrade my egg toys, just never seem to get around to it, I need one of everything

Little Chef

BT again, A man of your stature and fame, just use wife's credit card... :woohoo: :woohoo: :woohoo:

dhuffjr

I don't have a picture of one in the Egg. You'd think I would as many times as I've cooked it at fests. I'll see if RTD has one from 2 years ago.

My wok is one I got from Sandbagger and I use his wok ring which was the ring before the spider.

dhuffjr

How did you like it with the breast meat? The only time I used white meat it was some breast tenderloins and we didn't like how it turned out. Something about the love those thighs give....... :woohoo: It is even better with whole thighs but then you have bones and skin to deal with.

Rice with tsunami looks interesting. Gonna have to try it that way sometime.

As far as the sugar. My original recipe as given to me from my brother in law is just like most you'll find googling adobo chicken. It has a measured amount of brown sugar. I scaled it up for the volume I cook at fests and it is a bit under a box. I just use the whole box

Fidel

IT is better with all thighs, for sure, but I am trying to cut fat, yada yada yada, so thought I'd go half and half. Didn't come out too bad that way. The breasts still broke down nicely.

The rice just has a dash of Tsunami on it - the garlic got a little overdone on me as I was putting the camera down. :unsure:

JLOCKHART29

Seen a couple better for you dishes tonight. Nice to see. This looks great and not to time consuming eather. I'm no much of a breast man myself. More of a thigh man but nice compromise Rod.

dhuffjr

That is why you need your wife there to hand you the rice and take pictures :woohoo:

The garlic really only needs to be in the oil in the wok which I leave a minute or two to get really hot for a couple stirs with your spoon. You don't want it getting too brown although it gets there really quick.

NibbleMeThis

Great photos and explanations. I am going to have to try this very soon.