Adobo Chicken w/ Black Garlic

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Adobo Chicken Drumsticks with Black Garlic

wine WINE PAIRING
Dry Riesling

Adobo is an intensely savory, sweet & tangy sauce/braising liquid from the Philippines that does amazing things for chicken and rabbit (rabbit leg adobo recipe). We’ve even paired its distinctive flavor profile with lamb (lamb racks with adobo-inspired gastrique recipe).

INGREDIENTS
  • 2lbs Chicken Drumsticks
  • Adobo Braising Liquid:
  • 1 tsp Black Peppercorns
  • 5 Bay Leaves
  • ¼ cup Dry White Vermouth
  • ½ cup Water
  • ¼ cup Soy Sauce
  • 1 head of Black Garlic, top chopped off to expose cloves
  • ½ cup Distilled White Vinegar
  • 3 tbsp Unsalted Butter
  • Salt to Taste

DIRECTIONS

1

Combine the drumsticks & braising liquid in a stock pot. Bring the mixture to a boil, reduce it to a simmer, and cover the pot with a lid, slightly ajar.
2

Simmer until the meat’s cooked through (about a half hour), turning the chicken legs over occasionally.
3

Pull the legs out of the sauce. Return the sauce to the stove & simmer to reduce it by ¼.
4

Strain the sauce and swirl in the 3 tbsp of butter. Taste it & add salt as necessary.
5

Sear the chicken legs in a hot, oiled frying pan or skillet, just until they caramelize on the outside.
6

Gently squeeze the black garlic cloves out of the head.
7

Serve the chicken legs with the sauce, black garlic cloves, and your rice of choice.
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