Friday, 1 May 2015

Martin's Jerk Chicken Adobo

The recipe for this fusion dish came from my brother-in-law Martin. I've made both Jerk chicken and Adobo before, but it wouldn't have occurred to me to combine them. It works well though - I love all the intense flavours. I love them so much I pass the cooking liquid as a sauce with the chicken, but it really is strong so be cautious with it. Rice or noodles would soak it up beautifully.

2 to 4 servings
8 to 12 hours marinade time
30 minutes cook time

Make the Spice Rub & Marinate the Chicken:
1 tablespoon allspice berries
1 teaspoon black peppercorns
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground cayenne
1 teaspoon thyme
4 to 6 skin-on, bone-in chicken thighs
OR other pieces of chicken
the juice of 1/2 lemon or 1 lime

Grind the allspice and pepper, and mix them with the remaining spices. Rub the spice mix evenly over the chicken pieces, and put them in a container with a lid. Pour the lemon or lime juice over them, cover them up, and refrigerate them for 8 to 12 hours  until ready to proceed.

Cook the Chicken:
1/2 cup water
1/4 cup soy sauce
1/2 cup vinegar
2 to 3 bay leaves
2 to 3 cloves of garlic
2 to 3 slices fresh ginger
2 tablespoons mild vegetable oil

Mix the water, soy sauce, vinegar, bay leaves, peeled and trimmed garlic, and ginger slices in a bowl and have them standing by.

Heat the oil over medium-high heat in a heavy-bottomed pot that will hold the chicken in a single layer, but snugly. Brown the chicken pieces well on the skin side (7 to 10 minutes) then turn them over. Pour in the sauce, trying not to wet the tops of the chicken much. Reduce the heat to medium and simmer, without a lid, for another 15 to 20 minutes, until the chicken is done.

Remove the chicken to a serving dish with a slotted spoon. The remaining liquid should be quite reduced in volume; you may either discard it or remove the bay leaves, garlic, and ginger, and pass it with the chicken. It will be very salty and intense, so it should be applied with discretion.

Last year at this time I made Egg Fu Yung.

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