Comments on: Chicken Adobo http://www.sweetnapa.com/2006/03/15/chicken-adobo.html In LA, but Still Exploring Desserts Fri, 10 Feb 2012 01:31:12 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-31166 Nina Fri, 11 Sep 2009 16:50:47 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-31166 You can prep up to a day in advance, but it's not mandatory. I don't think I ever have and it's always been great! You can prep up to a day in advance, but it’s not mandatory. I don’t think I ever have and it’s always been great!

]]> By: gsgs http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-31165 gsgs Fri, 11 Sep 2009 07:38:21 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-31165 Okay, it says chicken adobo is so easy that it is often the fall back recipe when people just don't wanna cook but want a quick recipe...then I see that the prepare time requires one freakin' day in advance! Am I the only one who sees somethings very wrong here??? Okay, it says chicken adobo is so easy that it is often the fall back recipe when people just don’t wanna cook but want a quick recipe…then I see that the prepare time requires one freakin’ day in advance! Am I the only one who sees somethings very wrong here???

]]> By: nick http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-27065 nick Fri, 12 Dec 2008 04:35:48 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-27065 take a razor blade to some garlic and cut them as thin as u can, and fry them in olive oil on the side then put it in the mix 5 - 10 mins. b4 its completly done simmering (u can cook the garlic much later after starting the adobo).... and also u need some oil in the ingredients, not alot but its suppose to have oil in it, i usually put alot less then wats normally put in it like one and a half table spoons for every 4 pieces of chicken. Im in manila now, and adobo is a life saver wen it comes to ingredients. Enjoy! take a razor blade to some garlic and cut them as thin as u can, and fry them in olive oil on the side then put it in the mix 5 - 10 mins. b4 its completly done simmering (u can cook the garlic much later after starting the adobo)…. and also u need some oil in the ingredients, not alot but its suppose to have oil in it, i usually put alot less then wats normally put in it like one and a half table spoons for every 4 pieces of chicken. Im in manila now, and adobo is a life saver wen it comes to ingredients. Enjoy!

]]> By: Nina http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-26584 Nina Tue, 19 Aug 2008 08:09:28 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-26584 huh... I'll have to try that... huh… I’ll have to try that…

]]> By: doogie http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-26560 doogie Thu, 14 Aug 2008 08:20:32 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-26560 if ur gona cook chicken adobo, don't forget the cinnamon stick.. trust me if ur gona cook chicken adobo, don’t forget the cinnamon stick.. trust me

]]> By: Mae http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-2538 Mae Mon, 06 Nov 2006 15:56:14 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-2538 Hi Nina, i found your site through google, following a referral search of adobo on my site through google to statcounter. Confused? so am i! lol. Anyway, i like adobo too and it's one of my staple dish no-fuss-food. I do agree that it does not photograph well but your photo looks tempting enough! I posted about adobo too on my site called riceandnoodles. Hi Nina, i found your site through google, following a referral search of adobo on my site through google to statcounter. Confused? so am i! lol.

Anyway, i like adobo too and it’s one of my staple dish no-fuss-food. I do agree that it does not photograph well but your photo looks tempting enough!

I posted about adobo too on my site called riceandnoodles.

]]> By: Nina http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-203 Nina Thu, 20 Apr 2006 03:26:33 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-203 Hello Sarah, I've been trying to think of why this happened... and I really don't know. I don't think I've ever put sugar in it, but it would probably take a lot of sugar for it to turn tarlike, or maybe if the sugar somehow managed to stay undissolved until it was boiled, then it caramelized. I would try making it without any, and see what happens. I don't think the heat was too high -- I've always boiled it pretty vigorously for a short time to get it down to a cup, and it's been fine... Not like the first time I tried to make chicken stock, and wound up as something like aspic :) Hello Sarah,
I’ve been trying to think of why this happened… and I really don’t know. I don’t think I’ve ever put sugar in it, but it would probably take a lot of sugar for it to turn tarlike, or maybe if the sugar somehow managed to stay undissolved until it was boiled, then it caramelized. I would try making it without any, and see what happens.

I don’t think the heat was too high — I’ve always boiled it pretty vigorously for a short time to get it down to a cup, and it’s been fine… Not like the first time I tried to make chicken stock, and wound up as something like aspic :)

]]> By: sarah http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-180 sarah Mon, 17 Apr 2006 17:46:47 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-180 I found this recipe in Bittman's book a while ago and tried to make it but it went awry. I was trying to reduce the sauce and I did exactly as instructed, "boiling it over high heat until reduced to one cup." It was not down to a cup yet when all of a sudden it instantly transformed into this thick tarlike mess. I guess the sugar burned or soemthing. But I don't know why this happened. Was the heat too high? Or was I cooking it for too long? I'd like to try it again sometime in the future but I don't know how to avoid the problem. I found this recipe in Bittman’s book a while ago and tried to make it but it went awry. I was trying to reduce the sauce and I did exactly as instructed, “boiling it over high heat until reduced to one cup.” It was not down to a cup yet when all of a sudden it instantly transformed into this thick tarlike mess. I guess the sugar burned or soemthing. But I don’t know why this happened. Was the heat too high? Or was I cooking it for too long? I’d like to try it again sometime in the future but I don’t know how to avoid the problem.

]]> By: Sweet Napa » Blog Archive » Pasta Puttanesca http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-174 Sweet Napa » Blog Archive » Pasta Puttanesca Fri, 14 Apr 2006 23:48:51 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-174 [...] Making this meal was like opening a time capsule to myself.  I’d bought the ingredients in jars and cans about a month ago, in anticipation of one day lacking fresh ingredients, except for garlic and parsley, with which to make a meal.  So, like chicken adobo, it’s another delicous meal that can be made quickly with a minimum of ingredients (especially fresh ones), and is a step up from, say, frozen dinners.  This recipe, too, can be customized however you’d like, adding more or less garlic, capers, anchovies, or olives… or anything else that you may want to add.  My only point of confusion was that the original recipe insinuated that only the plum tomatoes should be used for the sauce, but after cooking down the tomatoes into a loose mass, I decided that I wanted a saucy sauce, so I added in the juices from the can and cooked it down a bit more.  I’ve never ordered this in a restaurant, so I didn’t know exactly how liquid-y the sauce was supposed to be… but I knew what I like.  I also didn’t add nearly as much olive oil as specified… probably more like 3/4 tsp.  The recipe has also been changed around a little to reflect a “mise-en-place” idea.  Rather than chopping tomatoes as you’re sauteing the garlic for such a short time, I think it’s better to have everything ready to go before you start. Pasta Puttanesca  adapted from Mark Bittman, NYTimes 3 to 6 servings. Salt to taste 3 tablespoons olive oil 3 or more cloves garlic, peeled and minced 3 or more anchovy fillets 1 28-ounce can whole plum tomatoes, diced or crushed with fork or hands, juice reserved Freshly ground black pepper to taste ½ cup pitted black olives, preferably oil-cured 2 tablespoons capers Crushed red pepper flakes to taste 1 pound linguine or other long pasta [I used penne] Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional. [...] [...] Making this meal was like opening a time capsule to myself.  I’d bought the ingredients in jars and cans about a month ago, in anticipation of one day lacking fresh ingredients, except for garlic and parsley, with which to make a meal.  So, like chicken adobo, it’s another delicous meal that can be made quickly with a minimum of ingredients (especially fresh ones), and is a step up from, say, frozen dinners.  This recipe, too, can be customized however you’d like, adding more or less garlic, capers, anchovies, or olives… or anything else that you may want to add.  My only point of confusion was that the original recipe insinuated that only the plum tomatoes should be used for the sauce, but after cooking down the tomatoes into a loose mass, I decided that I wanted a saucy sauce, so I added in the juices from the can and cooked it down a bit more.  I’ve never ordered this in a restaurant, so I didn’t know exactly how liquid-y the sauce was supposed to be… but I knew what I like.  I also didn’t add nearly as much olive oil as specified… probably more like 3/4 tsp.  The recipe has also been changed around a little to reflect a “mise-en-place” idea.  Rather than chopping tomatoes as you’re sauteing the garlic for such a short time, I think it’s better to have everything ready to go before you start. Pasta Puttanesca  adapted from Mark Bittman, NYTimes 3 to 6 servings. Salt to taste 3 tablespoons olive oil 3 or more cloves garlic, peeled and minced 3 or more anchovy fillets 1 28-ounce can whole plum tomatoes, diced or crushed with fork or hands, juice reserved Freshly ground black pepper to taste ½ cup pitted black olives, preferably oil-cured 2 tablespoons capers Crushed red pepper flakes to taste 1 pound linguine or other long pasta [I used penne] Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional. [...]

]]> By: Nina http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-170 Nina Fri, 14 Apr 2006 18:19:30 +0000 http://www.sweetnapa.com/2006/03/15/chicken-adobo.html#comment-170 Mark - Thanks for the suggestion--the caramelized garlic that comes out of the poaching liquid is just about my favorite part, and contrasting that with toasted garlic sounds terrific! And it's always fun to spiff up something that I've had over and over again. :) Mark - Thanks for the suggestion–the caramelized garlic that comes out of the poaching liquid is just about my favorite part, and contrasting that with toasted garlic sounds terrific! And it’s always fun to spiff up something that I’ve had over and over again. :)

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