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Seasonal Recipe

Recipe for chicken adobo with rice

Karoline Boehm Goodnick for The Boston Globe

Serves 4

For Filipino-American Lidy Chan, 47, the warm and nourishing dish on a chilly day is adobo. “It’s comfort food for us, even for my kids,” says the Foxborough mother of two. Usually made with chicken, adobo is a fragrant stew seasoned with black peppercorns, palm vinegar (or use cider vinegar), garlic, and soy sauce. “Always with rice,” says Chan. In the version she learned from her grandmother, dark-meat chicken simmers until it falls from the bone. Chan has altered her Tagalog-style recipe over the years. “A friend of mine said she liked it better when you cook it in oil, so you fry it a little brown,” she says. Then she adds the vinegary broth and puts it on to cook slowly.

8bone-in chicken thighs
1teaspoon salt
1teaspoon ground black pepper
2tablespoons vegetable oil
½cup palm, white, or cider vinegar
½cup soy sauce
½cup water
2teaspoons whole black peppercorn
3bay leaves
3cloves garlic, finely chopped
1bunch scallions, chopped

1. In a large bowl, combine chicken, salt, and ground pepper. Turn well to coat each piece.

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2. In a large flameproof casserole over medium-high heat, heat the oil until it shimmers. Place the chicken, skin side down, in a single layer and cook for 5 minutes without moving. Turn and brown the undersides for 5 minutes more. Transfer the chicken to a bowl.

3. Turn the heat down to medium. Avert your eyes and add the vinegar, soy sauce, water, peppercorns, bay leaves, and garlic. Bring to a boil. Return the chicken back to the pan and set on the cover askew. Simmer the chicken for 45 minutes or until the meat falls off the bone.

4. Transfer the meat to a bowl. Use a slotted spoon to remove the bay leaves and peppercorns from the sauce. Serve the meat and sauce over rice, garnished with scallions.

Jackie Varriano. Adapted from Lidy Chan

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