Adobo Chicken and an Asian take on Burrata and Baby Tomatoes Recipe

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  • Other spices can be added and often are depending on which region the
  • I slice mine in half, if cherry or grape varieties, in quarters for the
  • bigger Comparis from Canada. To pair
  • with the Asian flavors of the chicken, I made a variation using rice vinegar,
  • ginger and soy sauce. The real key to
  • the Asian flavor is the sesame oil. It
  • makes it seem very authentic. Make this
  • up in a batch in a 12 to 16 oz. jar and you’ll find yourself opting for Asian
  • dressing often. Here are the recipes:
  • Paul Qui’s recipe for Adobo
  • Chicken with Bacon and Bay Leaves
  • From Food and Wine
  • Magazine
  • Serves 6. 30 Minutes Prep. Total Time 1 hour.
  • 3 ounces thick-cut bacon, cut
  • into 1/4-inch matchsticks
  • 6 large chicken thighs (about 8
  • ounces each)
  • Freshly ground black pepper
  • 2 tbsp. Adobo Seasoning
  • 6 garlic cloves, minced
  • 1 large shallot, thinly sliced
  • 1/4 cup plus 2 tablespoons
  • coconut vinegar or cider vinegar (see Note)
  • 3 cups low-sodium chicken broth
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons shiro shoyu
  • (white soy sauce; or low salt soy sauce)
  • In a large, deep skillet, cook the bacon over moderate heat
  • until browned, 3 minutes. Transfer
  • the bacon to a plate, leaving the fat in the
  • skillet.
  • Rub the chicken all over with the Adobo Seasoning and add the chicken to the skillet skin side up. Cook over
  • moderately low heat, turning once,
  • until browned all over, 12 minutes. Transfer the chicken to a plate.
  • Spoon off all but 2 tablespoons of the fat from the skillet. Add
  • the garlic and
  • shallot and cook over
  • low heat, stirring, until softened, about
  • 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan,
  • about 2 minutes. Add the broth, fish
  • sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.
  • Return the chicken and bacon to the skillet and cook over
  • moderately low heat, turning once
  • or twice, until the chicken is cooked through and
  • the sauce is reduced by half, about 30 minutes.
  • Discard the bay leaves, spoon off the
  • Make the Asian Vinaigrette
  • Prep: 5 minutes Total Time: 5 minutes
  • Makes 1 cup dressing
  • ¾ cup salad oil (see note)
  • ½ Tbsp. fresh ginger, grated
  • Dash of Sriracha chili sauce (i.e. "Rooster"
  • sauce)
  • Freshly ground black pepper, to taste
  • Place all the ingredients in a glass or stainless steel
  • bowl and whisk them together thoroughly. Or, mix the ingredients in a blender
  • for about 10 seconds or until fully combined.
  • Transfer to a glass bowl and let stand for 30 minutes to
  • let the flavors meld. Give the dressing a good whisk immediately before
  • serving.
  • Assemble the Burrata and Tomato Salad
  • 1 8 oz boule of Burrata
  • Cheese
  • 1 lb, small tomatoes,
  • grape, cherry or “Compari” sizes or a mixture
  • Cut tomatoes in half or


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