Tag: Recipe

Skillet Cookie

Skillet Cookie

Skillet cookie recipe. English subtitles

Cooking La Carbonara – recipe 1

Cooking La Carbonara – recipe 1

The real Carbonara recipe. Enjoy!

motion designer and illustration – Mariantonietta Continenza

How My Mother’s Caramel Recipe Taught Me to Be Braver in the Kitchen

I watched from my step stool as my mother fearlessly stirred the bubbling sugar. It was time to pour the cream in—this part always scared me. The mixture ascended into a golden smolder as the cold cream hit the hot sugar. I watched nervously as my mother tamed the cauldron with a wooden spoon. I was wearing my Batman pajamas, a uniform she insisted on after one too many sugar-stained shirts. I sat in awe as the sugar transformed into liquid amber and the occasional puff of smoke wafted into the air.

“This is how you know it’s done cooking,” my mother told me as the distinct scent of burnt sugar perfumed the kitchen. “The darker the color, the deeper the flavor.”

She poured the caramel into a buttered pan and handed me the sugar-coated spoon. It was hot, but even at 7 years old, I knew better than to lick it right away—this was not my first time making caramels with her.

My mother ran a small caramel business out of our home. But these weren’t some run-of-the-mill confection you get at the grocery store. Her caramels were so good, they became a sensation within our small town. She first began selling them as a way to earn money while taking care of my sister and me. Word of mouth traveled fast; she traded them for haircuts, babysitters, and other necessities. Her caramels were in such high demand that they soon turned into a viable way for her to earn an income while staying home and taking care of two kids.

I soon became my mother’s right hand in the kitchen—playing sous-chef as I helped her make large batches of caramels to fulfill orders. I loved working beside her as she grew her humble business into a local phenomenon. It quickly became our way of bonding, just us. I started out wrapping the candies individually, stuffing them into clear plastic bags adorned with golden ribbons, then cutting them into squares. During the busy season, I’d stay up far past my bedtime listening to The Talking Heads as we completed the orders for the next day. I loved pretending that I was a pastry chef; it made me proud knowing I could help my mother and make her life easier. Eventually I was promoted to designated pot stirrer. Taming the hot sugar made me feel like a grown-up, my mother’s caramel recipe a veritable document of my childhood.

After years of developing her original recipe, my mother learned about fleur de sel: the flaky sea salt that fancy restaurant chefs were starting to garnish their desserts with at the time. She ordered some online (this was before you could easily find it in grocery stores) and showered it on top of her confection. The result was a revelation. The salt brought out the flavors of the caramel and helped balance the sweetness—and being the savvy businesswoman my mother was, she started to charge more for them. People didn’t mind the price increase; the demand for them only grew. Long story short, she was salting her caramel long before it became standard practice for candy makers, and the radical idea reignited my small town’s obsession with her creation.

Now, 20 years later, my mother’s revelation got me wondering: If a touch of salt can take something that’s already perfect and make it even better, what would a touch of acid do to caramels? After all, chefs always toot the benefits of adding both salt and acid to food, so adding a touch of vinegar to my mother’s caramels should make them better, right? I decided to test out my theory.

Before heading down this uncharted territory, I needed to call my mother first. I mean, who was I to mess with perfection? To be fair, my knowledge of caramel-making up to that point was completely tribal, learned from a step stool and never from a written recipe. I knew that the first step of making caramel was to melt the sugar, but how much sugar was beyond me. I needed direction. I needed my mother. So I called her.

As a self-proclaimed “caramel traditionalist,” my mother was pretty wary of my idea. “Why would you put vinegar in my caramel recipe?” she asked. “That sounds weird.” But after some convincing, I managed to sway her—and explained that I wanted to see if it would make a difference—just like her flaky sea salt did years ago. She told me everything I needed to know, walking me through every step of her caramel-making process, and gave me a few pointers to keep in mind as I developed the recipe:

1. Don’t bother making caramels without owning a proper candy thermometer. “To do so without one would be a complete gamble,” according to my mother. Five degrees can completely change the texture of your caramels, so keep a close eye on the thermometer and stick to the recipe precisely.

2. Agitation promotes crystallization, so resist the urge to stir your caramel. One too many stirs and it could turn into one big crystalized mess.

3. Keep a pastry brush and a bowl of water handy to melt any sugar buildup stuck to the sides of your pot. Letting it build up can increase the chances of your caramel crystalizing.

4. Line your tin with parchment paper (never wax paper!) and coat it in a generous amount of oil. Wax paper will melt and stick to your caramels.

5. Garnish the tops of your caramels with sea salt after they set— doing so while they are wet will cause the salt to melt. (And always wear gloves while cutting them into individual pieces. “Your fingerprints will get all over the caramels and look horrible,” says my mother.)

6. Pop your caramels in the fridge for 15 minutes before cutting them. This will help them firm up enough to cut them into clean pieces. It’s not necessary, but it can help you cut perfectly geometric pieces.

So with her words of wisdom in mind, I dove into the caramel-making on my own for the first time. Smooth, reflective, and mahogany-colored, they smelled just like my mother’s, only punchier and more acidic. The scent of burnt sugar took me way back, yet the sharpness of the balsamic hit my nose in a new way. I can’t say that the vinegar made the caramels better (I could never!), but it certainly created something entirely different and exciting. They were bright, rich, and complex; you wouldn’t think you were tasting balsamic vinegar, yet you’d know there was something else going on. Just like adding flaky salt enhanced my mother’s caramels, the balsamic added depth, too. It was both familiar and foreign, my mother’s old recipe, born again, in my kitchen.

Taming the hot sugar made me feel like a grown-up, my mother’s caramel recipe a veritable document of my childhood.

I can’t remember the last time I made caramels with my mother—it’s been at least 15 years—but the recipe has shaped my life in ways I cannot describe. The ritual of sitting in the kitchen with her, stirring the hot sugar and wrapping each caramel to be sold to her doting customers, ignited my love for food. In many ways, it’s the first thing that gave me purpose in the kitchen, and where I now find meaning when I need it most.

Balsamic vinegar caramels: Would you try them? Let us know in the comments below.

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Thai Red Curry Chicken with Bamboo Shoots Recipe · i am a food blog i am a food blog

Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.

Cooking Notes
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.

What do you need?
A pan.

How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.

Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

Thai Red Curry Chicken with Bamboo Shoots Recipe
Serves 2-4

  •  1lb boneless skinless chicken thighs, cubed
  • 2 tbsp Thai red curry paste
  • 1 can sliced bamboo shoots
  • Thai chilies (optional)
  • 1/2 can baby corn (optional)
  • 1 can coconut milk
  • 1 handful Thai basil
  • zest of 1 lime

1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
Thai Red Curry Chicken with Bamboo Shoots Recipe | www.iamafoodblog.com

3. Remove from the heat and add thai basil and lime zest.
Remove from the heat and add fish sauce, sugar, thai basil, chilies, and lime zest

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.


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Larb Moo Pork Larb Recipe

If you’ve been to northern Thailand or Laos, you’ve probably had larb moo, or meat salad. It’s unofficially the national dish of Laos and incredibly popular in the Isan region of Thailand.

Meat salad might not sound very appealing, but it’s incredible. Think: juicy minced pork, fish sauce, lime juice, roasted rice, and fresh herbs. Paired with sticky rice balls, it’s absolutely addictive.

The essential ingredient in larb is the toasted sticky rice. It gives everything a nice crunch and roasted toasty fragrance. If you don’t have sticky rice, you can easily toast up some uncooked Jasmine rice instead.

Toasting rice is pretty easy: just pop uncooked rice into a dry pan and toast over medium low heat, while shaking occasionally. After a while, the rice takes on some color and starts to smell amazing – kind of like popcorn. Take your time while you’re toasting, be careful not to burn. Toasting the rice is probably the longest part of this recipe. After that you’re just 10 minutes away from porky, herby heaven.

Larb is classic street food, fast, easy, fun, and most importantly, delicious. It’s usually served with vegetables, lettuce to wrap, and sticky rice – so good! We had ours with both lettuce cups and sticky rice. Sticky rice recipe coming soon!

The next time you’re looking for a quick and easy dinner that’s a bit different, I hope you try this larb. It hits all the right notes: sweet, spicy, salty, and sour.

Larb Moo Pork Larb Recipe - Thai Pork Salad | www.iamafoodblog.com

Larb Moo Pork Larb Recipe - Thai Pork Salad | www.iamafoodblog.com

Larb Moo Pork Larb Recipe - Thai Pork Salad | www.iamafoodblog.com

Larb Moo Pork Larb Recipe - Thai Pork Salad | www.iamafoodblog.com

Larb Moo Pork Larb Recipe - Thai Pork Salad | www.iamafoodblog.com

Larb Moo Pork Larb Recipe – Thai Pork Salad
serves 1 to 2

  • 1 tablespoon uncooked sticky rice or jasmine rice
  • 1 tablespoon oil
  • 1 pound ground pork
  • 1 tablespoon chili flakes
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 lime, juiced, plus extra lime wedges to serve
  • 1 – 2 shallots
  • 1/2 cup chopped cilantro
  • 3 green onions, sliced
  • 20 leaves fresh mint
  • lettuce or Thai sticky rice, to serve

In a small pan, toast the rice over medium low heat, shaking the pan often, about 2-3 minutes. Once golden brown, let cool slightly and move to a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.

In a skillet, heat the oil over medium high heat. When hot, add the pork, and brown, breaking into pieces.

Remove from the heat, and stir in the toasted rice powder and chili flakes. Add the sugar, fish sauce, and lime juice. Stir in the shallots, green onions, cilantro, and mint. Mix well and adjust to taste.

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Best Cobb Salad Recipe – How to Make a Keto Cobb Salad

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

“The whole is greater than the sum of its parts.” Contrary to popular belief, Aristotle never said this.
What he did say, in Metaphysics, Book VIII, was: “In the case of all things which have several parts and in which the totality is not, as it were, a mere heap, but the whole is something beside the parts, there is a cause.”

In other words: The whole is something other than the sum of its parts.

This is often how I feel about those heavily dressed, old-fashioned chopped salads you get at restaurants. The individual ingredients themselves taste kind of terrible; cobbled together, they’re less terrible (but still terrible), masked by the mere fact that they happen to be at the same gloopy party. Here, the whole is something other than the sum of its parts, but not necessarily greater.

“It is too often a fine example of American excessiveness,” Amanda Hesser once wrote in The New York Times about a Cobb salad she had for lunch at the Cub Room Cafe. “But when a chopped salad is done well, it is a synthesis of seasonal flavors that transcends its parts.”

“In my opinion, Cobb salad has too many things,” says Executive Editor Joanna Sciarrino. “Chicken, eggs, and bacon? Pick one, come on.”

“It’s a chicken club, as a salad,” Recipe Developer Emma Laperruque chimes in. “With egg.”

“…and avocado and blue cheese and chives.” (Sciarrino again.)

The point, I think, is that the parts themselves can be a little boring—so why would the whole taste any better? But once you treat the components of a Cobb salad as if you’ll be eating each on its own, the whole can feel somehow more synthesized and deliberate. Together, everyone achieves more. Which is to say: Perfect the bacon, cook the chicken in the bacon fat, soft-boil the egg so it’s jammy, let the blue cheese sit out for a second to ooze and luxuriate. Arrange these disparate parts together and, frankly, how bad could that be?

And when I say arrange, I do mean arrange each ingredient on the plate, separately. One might call this a salade composée, or “composed salad” (the chopped salad’s fussier transatlantic cousin). Whatever you call it, I much prefer this form to the muddled, overwhelming homogeny of a chopped Cobb salad.

The eating is more pleasurable, as well. This way, with each part identifiable, you can really appreciate the taste of the bacon you’ve perfectly crisped up, the chicken thigh you’ve carefully pan-roasted, and the egg you’ve soft-boiled exactly how you like. Each bite is a progression from the last, each bite somehow better than the last. In this Cobb salad, the whole is greater than the sum of its parts.

Cobb salad, color-blocked.

Photo by Ty Mecham

Food writer John Birdsall says it best in his James Beard Award–winning Lucky Peach essay, “America, Your Food Is So Gay”:

My salades composées were thickets of yearning, drifts of leaves and flowers, sprigs of herbs and tiny carrots that looked like they had been blown there by some mighty force of nature. I was fueled by sublimated rage, the outsider with something to prove, taking the ingredients I was handed and making sure they transcended their limits.

Though my Cobb salad for one wasn’t fueled, per se, by any sublimated rage, it was certainly fueled by an intense greediness for variety. “If you think about it, chopped salads and salades composées can be seen as a precursor to all the bowl food everyone is now eating,” Hesser tells me. “Lots of flavors to keep you stimulated, plus a toe touch on every food group to keep you sated. It’s a winning formula 20 years ago, and now, too.”

I make this epic Cobb salad for myself when I’m feeling a little extra, hungry but not quite able to pick out exactly what I want to eat among the various food groups. It’s of great comfort to me, then, knowing that I don’t have to pick; I can have the chicken, the eggs, and the bacon. Better yet, each will be perfectly cooked and balanced and deliberately composed in relation to the rest. Cobb salad is exactly what I want to eat when I want to eat absolutely everything.

The whole is greater than the sum of its parts.

No One

Which leads me back to Aristotle: The point isn’t necessarily that the whole is greater than the sum of its parts; it’s that the whole is great because the parts are great. Take, for instance, chicken, eggs, bacon, blue cheese, tomatoes, chives, and avocado—a very strange, potent, protein-heavy set of parts.

But compose them gently over a bed of lettuce—or better yet, over something bitter and dark and interesting like radicchio? You’ve got the trappings of a transcendent lunch.

Do you ever order Cobb salad at restaurants? Tell, tell in the comments.

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Small Batch Yogurt Lemon Poppyseed Loaf Recipe · i am a food blog i am a food blog

I’m so happy it’s spring! Finally, I can stop wearing a heavy winter coat and 16 layers of clothing. Of course, Mike is over there just wearing a T-shirt and jeans. I have no idea why but, the older I get, the colder I get. It’s not even like it’s that cold where we live. Anyway, the weather has been gorgeous; sunshine for days and we’ve been taking advantage and going on long walks.

I love going on walks because they usually end with snacks: either at a brewery, cafe, bakery, or perhaps my fave, the ice cream store. I’m not one of those people who eats ice cream in the winter, unless it’s a really good flavor and I’m inside, cozy and under a blanket. But now, with the sun shining, give me all the ice cream!

The other day, we walked past one of my favorite ice cream stores, so we peeked inside to see what the seasonal flavors were. Along with the usuals like blueberry oatmeal and matcha, they had lemon poppyseed! I got a scoop of course, kid size in a waffle cone. The taste of tart lemon and fresh sweet cream in the sun was gloriously springy.

I love all things lemon poppyseed flavor. Growing up, lemon poppyseed muffins were always the muffins that were left behind in the family packs my mom bought from the grocery store. I always felt like I lucked out and didn’t understand why no one else in my family didn’t like them. I think they said it was something to do with poppyseeds getting stuck in her teeth? More for me!

Given my love for lemon poppyseed, this week’s small batch recipe is a little lemon poppyseed loaf. This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in. It’s slightly sweet, sturdy with a nice crumb, and has the most amazing lemony favor. The poppyseeds add a delightful amount of crunch. It’s the perfect size for having one tiny slice every day of the week. I love small batch baking so much.

Happy Sunday! Hope there’s cake in your imminent future.
xoxo steph

PS – Apparently Mike is getting really annoyed at my dictation because all I do is talk into my phone all the time. “Yeah, it’s true,“ he says. But, I’m really trying to make sure that my RS I didn’t get worse because I heard that it can take months – MONTHS – to go away completely. I might be being a little paranoid about it but I figure, better safe than sorry. 😅

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf
makes one mini loaf

  • 3/4 cups (90 grams) all-purpose flour
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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The Best Oven Baked Salmon Recipe to Convert Any Salmon-Hater

We’ve partnered with FreshDirect to share delicious, family-friendly meals—from breakfast all the way to dessert—that highlight fresh, quality ingredients.

Growing up, there were very few foods that I refused to eat. They were: mushrooms, guacamole, and—the very worst of them all—salmon. I don’t know what it was exactly about the fatty, bright-pink fish, but seeing it on a plate instantly transformed me into a picky eater.

While my distaste for mushrooms and guacamole quietly vanished over the years (I’m sorry I ever turned you away, I was a different person then), my aversion to salmon persisted—until I met this roasted salmon with crispy kale and coconut rice.

But first, a little backstory: It was a few days post-New Years Eve and I had just come home from a five-day eating and drinking marathon with my parents in New Orleans—so many beignets, a few muffulettas, and endless cocktails. By the time I hobbled up the five flights of stairs to my apartment, the smell of gumbo and fried oysters was seeping out of my pores. I still felt stuffed, even though my last meal had been much earlier that morning. My body craved something fresh and comforting that wasn’t fried or doused in butter (even though I love both of those things). Which led me to salmon.

Everyone knows about the near-mythical properties of salmon—its potassium, its protein, its omega-3 fatty acids. If there was anything that would help me reset, it would be salmon, right? Luckily, I stumbled upon a popular 2014 recipe from Food52 community member, Ashley Couse in my search.

Despite its inherent salmon-ness, the dish promised many delicious things: fluffy white rice steamed with coconut milk, cubed sweet potatoes roasted in a drizzle of coconut oil and paprika, and oven-baked kale and coconut flakes coated in a spicy-savory dressing of sesame oil, tamari, and Sriracha. Factor in that the whole dish would only take me an hour and I was sold.

I prepped the vegetables and let the salmon come up to room temperature for about 15 or 30 minutes before I got started on the rice. Aside from that, I let the oven do the majority of the work. In a little under an hour, the whole dish was ready. Aromatic and lightly sweetened from the coconut, yet punchy thanks to the Sriracha, it tasted as beautiful as it looked—especially the salmon, which was soft and buttery on the inside, crisp and flaky on the outside. Maybe my tastebuds had changed, or maybe it was just this recipe, but the whole thing was perfect.

If you told me that I’d be eating salmon regularly even a few months ago, I probably would’ve laughed. But this recipe has somehow made it into my near-weekly dinner rotation. I’ve even tried mixing it up with variations here and there: swapping in brown rice, mixing in other leafy greens like Swiss chard or even broccoli, replacing sweet potato with butternut squash, or trying out different spices, like chili powder or harissa.

After all the experimenting, I’ve realized there’s really no wrong way to make it, but—and I can’t believe I’m saying this—you always need the salmon.

In partnership with FreshDirect, we’re celebrating the season’s best produce by whipping up recipes where the ingredients take center stage, like in this roasted salmon with crispy kale and coconut rice. This wholesome, weeknight-friendly recipe comes together with ease when you’ve got everything stocked from FreshDirect, where you can find quality cuts of salmon, pantry staples like coconut milk and paprika, fresh produce like kale and sweet potatoes, and so much more.

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4 Ingredient Cacio e Pepe Udon Recipe · i am a food blog i am a food blog

If you’re looking for a fast and easy way to satisfy your noodle craving, this four ingredient cacio e pepe udon recipe is here for you. Your typical cacio e pepe takes at least 10 minutes to cook the pasta. But if you love T H I C C noodles, udon is for you. And, bonus, they cook up in a flash. If you use those frozen/fresh udon bricks you find at the Asian grocery store, they’re essentially ready to eat in about 2 minutes. Toss with some butter, pepper, and cheese, and you’re in satisfaction city.

4 Ingredient Cacio e Pepe Udon Recipe | www.iamafoodblog.com

4 Ingredient Cacio e Pepe Udon Recipe | www.iamafoodblog.com

4 Ingredient Cacio e Pepe Udon Recipe
serves 1

  • 1 brick frozen/fresh udon
  • 1 tablespoon butter
  • 1 cup finely grated parmesan
  • plenty of cracked black pepper

Bring a pot of water up to a boil. Cook the udon according to the instructions.

While that’s cooking, heat up the butter along with the pepper in a pan.

When the udon is done, drain and add to the pan with the butter and toss. Remove from the heat and add the cheese, tossing, until cheese is melted. Loosen with a bit of udon cooking water if needed.

Enjoy immediately!

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7 Ingredient Chicken Adobo Recipe · i am a food blog i am a food blog

Chicken and rice is one of those dishes I absolutely love eating. There’s something so comforting about the combination. Growing up, it was always on the menu: fast, easy, and a no brainer for my mom to make for a weeknight dinner. It was the one thing that I would consistently eat as a child and even now, it’s completely nostalgic for me: true comfort food. It seems like the world agrees with me – every culture has its own version, each one comforting in its own way.

It was always the best day of the week when my mom would come home from the Chinese butcher with a Styrofoam box of glistening soy sauce chicken. We would make rice in our trusty rice cooker and the taste of the chicken-y soy sauce on fluffy white rice was to me, one of the best flavors of childhood. My other favorite was when my mom would make Hainanese chicken: a simple dish of chicken poached in a flavorful broth seasoned with ginger and garlic. The chicken was unbelievably tender and a perfect match to the extra chicken-y rice that was made by toasting rice in chicken fat before cooking it in chicken broth. So good.

Now, when I’m looking for something new and comforting, I look towards chicken rice – I’m forever searching for new iterations. I love the Japanese version, oyakodon: chicken stewed in savory dashi with creamy eggs over a bowl of white rice, creamy chicken casserole, arroz con pollo, and of course Filipino chicken adobo.

Adobo is the unofficial national dish of the Philippines. It’s garlicky, vinegary, saucy, and addictive. It’s a little confusing because when you think adobo, you might think of Mexican or Spanish food. In fact, the word adobo actually means sauce or marinade in Spanish, and in this case, it’s a sauce made of soy and vinegar.

All you need is chicken (preferably skin on bone in chicken thighs), vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Because it’s such a popular dish, these five ingredients change from person to person. Sometimes people add in a bit of sugar or even coconut milk. Everyone has their own way of making chicken adobo. Here, we kept it simple, with just seven ingredients.

I think it’s the simplicity that makes it taste so good. The fact that so few ingredients can combine together and make it more complex than the sum of its parts is amazing. What are you waiting for, make this tonight and absolutely serve it up with lots of fluffy white rice to soak up all that delicious sauce!

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

7 Ingredient Chicken Adobo Recipe
serves 4

  • 1 tablespoon oil
  • 8 bone in, skin on chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon whole black peppercorns
  • 1 head garlic, peeled
  • 2 bay leaves

Marinate the chicken in the soy sauce, rice vinegar, sugar, pepper, garlic, and bay leaves for one hour minimum.

In a dutch oven, heat up the oil over medium high heat. Brown the chicken skin side down, in batches if needed, then add the marinade.  Top with enough water to almost cover. 

Bring to a boil, then turn to a simmer, and cook uncovered for about an hour. The sauce will be brothy and thin. If desired, remove the chicken and simmer the sauce to thicken.

Enjoy with fluffy white rice.

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