Chicken Adobo

27 Oct

My favorite cookbooks and food reading all come from the same place: Mark Bittman. I own at least four of his cookbooks and his iPad app. I loved his New York Times Minimalist column. Last night, I followed his directions to butcher a whole chicken in my kitchen, and then I used one of his favorite recipes, Chicken Adobo, to cook it.

The butchering of the chicken was clumsy, but I know I’ll get better at it. The recipe, though, is flawless. It’s enough for at least two meals, and the chicken came out moist, crispy and deeply flavored.

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2 Responses to “Chicken Adobo”

  1. matt October 27, 2011 at 9:02 pm #

    good one. looks delicious.
    (and way to post today!)

  2. Gini October 27, 2011 at 9:54 pm #

    I grew up eating various styles of adobo, courtesy of my mom and all of her friends, and I’ve never experienced the additional step of grilling or broiling. How delightful to add this recipe to my list of must-tries!

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