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We are tired of writing this, but once again the winter that will not go away kept us inside and away from the Big Green Egg. We are continuing to play with recipes that we will eventually make on the BGE… and this dinner was no exception. We love the flavor profile of Filipino food and wanted to make a version of Adobo. The term “Adobo” is a Spanish term for immersing raw meat in stock and vinegar. This style of cuisine takes on many forms and this version features Chicken Thighs. After poking around the internet a bit we settled in on this recipe for Cast Iron Chicken Adobo.
Cast Iron Chicken Adobo
Winter Storm “Thor” was pounding the Northern Virginia area yesterday and covered our Big Green Egg in 8 inches of snow. As a result we took this recipe indoors and here is how it went down…
Time to prep the ingredients including thick cut bacon, chicken thighs, garlic, shallot, cider vinegar, chicken broth, fish sauce, soy sauce, bay leaves, and cayenne pepper.
Make sure you get really thick bacon and cut it in to matchstick slices.
After all the ingredients are measured and your mise en place is set it is time to start cooking!
Start your burner on medium heat and place the Cast Iron Pan on the stove top. In your Cast Iron Pan cook the sliced bacon over medium heat until browned.
After the bacon has been browned transfer the bacon to a plate and leave the bacon fat in the Cast Iron Pan.
Season the chicken with salt and pepper and place it in the skillet skin side down.
Cook until the skin is brown and crispy (about 7 minutes) turn the chicken and cook for another 5 minutes. You want that crispy brown skin!
Take the chicken out of the pan and place it on a plate to the side of the stove top.
Remove most of the bacon grease leaving a little behind to cook with. Turn the heat to medium low and add the garlic and shallot stirring frequently until browned and soft.
Add the cider vinegar to the Cast Iron Pan stirring to remove brown bits from the pan.
Add the chicken broth, fish sauce, soy sauce, bay leaves and pinch cayenne to Cast Iron Pan, turn up the heat, and bring to a simmer.
Return the chicken and bacon to the Cast Iron Pan and cook over medium low heat for 30 minutes. Turn the chicken occasionally.
Now remove the bay leaves and serve over rice. We used Ginger Rice for this dinner!
Cast Iron Chicken Adobo
Ingredients
- 3 oz thick-cut bacon, cut into 1/4-inch matchsticks
- 6 large chicken thighs
- Salt & pepper
- 6 garlic cloves, minced
- 1 large shallot, thinly sliced
- 1/4 cup cider vinegar
- 3 cups low-sodium chicken broth
- 1 ½ Tbls Fish Sauce
- 1 ½ Tbls Soy Sauce
- 6 bay leaves
- ¼ Tsp cayenne
Instructions
- In a Cast Iron Pan cook the sliced bacon over medium heat until browned.
- Transfer the bacon to a plate and leave the bacon fat in the Cast Iron Pan.
- Season the chicken with salt and pepper and place it in the skillet skin side down.
- Cook until the skin is brown and crispy (about 7 minutes) turn the chicken and cook for another 5 minutes.
- Remove most of the bacon grease leaving a little behind to cook with.
- Turn the heat to medium low and add the garlic and shallot stirring frequently until browned and soft.
- Add the cider vinegar to the Cast Iron Pan stirring to remove brown bits from the pan.
- Add the chicken broth, fish sauce, soy sauce, bay leaves and pinch cayenne to Cast Iron Pan, turn up the heat, and bring to a simmer.
- Return the chicken and bacon to the Cast Iron Pan and cook over medium low heat for 30 minutes. Turn the chicken occasionally.
- Remove the bay leaves and serve over rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
