Roscoe’s Chicken Adobo: A Filipino-Hawaiian Fusion Recipe
Chicken adobo is a cornerstone of Filipino cuisine, a savory and tangy dish simmered in soy sauce, vinegar, garlic, and peppercorns. Its simplicity belies its depth of flavor, making it a beloved comfort food worldwide. This recipe takes inspiration from Roscoe’s House of Chicken and Waffles, a famous Los Angeles restaurant known for its soul food with a hint of Southern influence, and infuses a touch of Hawaiian sweetness and richness into the classic adobo. Get ready for a culinary journey that blends Filipino tradition with island flair, creating a truly unforgettable meal.
Why This Recipe Works
* **Balanced Flavors:** The combination of soy sauce, vinegar, and sugar creates a perfect balance of salty, sour, and sweet. This is the core of any good adobo, and this recipe doesn’t skimp on it.
* **Tender Chicken:** Slow simmering ensures the chicken becomes incredibly tender and absorbs all the flavorful sauce.
* **Umami Richness:** The soy sauce provides a deep umami flavor that is further enhanced by the garlic and peppercorns.
* **Hawaiian Inspiration:** Adding a touch of pineapple juice and brown sugar provides a subtle sweetness and caramelized glaze that elevates the dish.
* **Versatile:** This adobo can be served with rice, mashed potatoes, or even alongside waffles, paying homage to Roscoe’s inspiration.
Ingredients
* 2 lbs chicken pieces (bone-in, skin-on thighs and drumsticks recommended)
* 1 cup soy sauce (low sodium preferred)
* 3/4 cup white vinegar (or apple cider vinegar)
* 1/2 cup pineapple juice
* 1/4 cup brown sugar, packed
* 8 cloves garlic, minced
* 2 tablespoons whole black peppercorns, crushed
* 2 bay leaves
* 1 tablespoon vegetable oil
* 1 large yellow onion, sliced
* 1/4 cup water (or more as needed)
* Optional: 1-2 Thai chili peppers, sliced (for heat)
* Optional: Chopped green onions, for garnish
* Cooked white rice, for serving
Equipment
* Large Dutch oven or heavy-bottomed pot
* Measuring cups and spoons
* Cutting board
* Knife
* Garlic press (optional)
Instructions
Step 1: Prepare the Chicken
1. **Rinse and Pat Dry:** Rinse the chicken pieces under cold water and pat them dry with paper towels. This helps the chicken brown better.
2. **Season (Optional):** For added flavor, you can lightly season the chicken with salt and pepper. Be mindful of the sodium content of the soy sauce when adding salt.
Step 2: Sear the Chicken
1. **Heat Oil:** Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The pot should be large enough to hold all the chicken pieces in a single layer.
2. **Sear Chicken:** Place the chicken pieces in the hot oil, skin-side down if using skin-on pieces. Sear for 3-5 minutes per side, or until golden brown. Searing adds a depth of flavor to the dish. Work in batches if necessary to avoid overcrowding the pot.
3. **Remove Chicken:** Once the chicken is browned, remove it from the pot and set aside on a plate.
Step 3: Sauté Aromatics
1. **Sauté Onion:** Add the sliced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. **Add Garlic and Chili (Optional):** Add the minced garlic and sliced Thai chili peppers (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
Step 4: Build the Adobo Sauce
1. **Combine Liquids:** Pour in the soy sauce, vinegar, and pineapple juice into the pot. Stir to combine.
2. **Add Sweetness and Spices:** Add the brown sugar, crushed black peppercorns, and bay leaves to the pot. Stir until the brown sugar is dissolved.
Step 5: Simmer the Adobo
1. **Return Chicken to Pot:** Return the seared chicken pieces to the pot, arranging them in a single layer if possible. Make sure the chicken is mostly submerged in the sauce.
2. **Bring to a Simmer:** Bring the sauce to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 1.5 hours, or until the chicken is very tender and easily pulls away from the bone. The longer it simmers, the more flavorful and tender the chicken will become.
3. **Check and Adjust Liquid:** Check the liquid level periodically during simmering. If the sauce is reducing too quickly, add a little water (1/4 cup at a time) to prevent it from drying out. You want a rich, saucy consistency.
Step 6: Reduce the Sauce (Optional)
1. **Remove Chicken:** Once the chicken is cooked through, remove it from the pot and set it aside.
2. **Reduce Sauce:** Increase the heat to medium and let the sauce simmer uncovered, stirring occasionally, until it has reduced to your desired consistency. This will concentrate the flavors and create a thicker glaze. Be careful not to burn the sauce.
Step 7: Return Chicken to Sauce
1. **Return Chicken:** Return the chicken pieces to the reduced sauce and toss to coat them evenly. Heat through for a minute or two.
Step 8: Serve and Garnish
1. **Serve:** Serve the Roscoe’s Chicken Adobo hot over cooked white rice. The sauce is perfect for soaking into the rice.
2. **Garnish (Optional):** Garnish with chopped green onions for a pop of color and freshness.
Tips for Success
* **Use Bone-In, Skin-On Chicken:** Bone-in, skin-on chicken pieces, such as thighs and drumsticks, are recommended for this recipe because they stay moist and flavorful during the long simmering process. The skin also adds richness to the sauce. However, you can use boneless, skinless chicken thighs if preferred, but reduce the cooking time accordingly.
* **Don’t Skip the Searing:** Searing the chicken before simmering adds a depth of flavor that you won’t get otherwise. It also helps to render the fat from the skin, adding richness to the sauce.
* **Use Low-Sodium Soy Sauce:** Soy sauce can be quite salty, so using low-sodium soy sauce helps to control the saltiness of the dish. You can always add a pinch of salt later if needed.
* **Adjust the Sweetness and Sourness:** Taste the sauce as it simmers and adjust the sweetness and sourness to your liking. You can add more brown sugar for a sweeter adobo or more vinegar for a tangier adobo.
* **Simmer Gently:** Simmering the adobo over low heat is key to tender chicken and flavorful sauce. Avoid boiling the sauce, as this can toughen the chicken and cause the sauce to reduce too quickly.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through and easily pulls away from the bone.
* **Let the Flavors Develop:** Adobo tastes even better the next day, as the flavors have had time to meld together. You can make this dish ahead of time and reheat it before serving.
* **Experiment with Variations:** Feel free to experiment with other ingredients to customize this recipe to your liking. You can add potatoes, carrots, or other vegetables to the pot during the last 30 minutes of simmering.
* **Add Heat:** If you like a spicier adobo, add more Thai chili peppers or a pinch of red pepper flakes.
Serving Suggestions
* **Classic Adobo:** Serve over steamed white rice, the traditional accompaniment to adobo.
* **Roscoe’s Inspired:** For a truly unique experience, serve alongside waffles, just like at Roscoe’s House of Chicken and Waffles. The sweet and savory combination is surprisingly delicious.
* **Mashed Potatoes:** Adobo also pairs well with mashed potatoes. The creamy potatoes provide a nice contrast to the tangy sauce.
* **Garlic Fried Rice:** Another great way to serve adobo is with garlic fried rice. The garlic adds another layer of flavor to the dish.
* **Vegetables:** Serve with a side of steamed or stir-fried vegetables, such as bok choy or green beans.
Storage and Reheating
* **Storage:** Store leftover adobo in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the adobo in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g
Conclusion
This Roscoe’s Chicken Adobo recipe is a delightful fusion of Filipino and Hawaiian flavors, offering a unique and delicious twist on a classic dish. The combination of savory, tangy, and sweet notes creates a truly unforgettable culinary experience. Whether you serve it over rice, waffles, or mashed potatoes, this adobo is sure to be a crowd-pleaser. So gather your ingredients, follow the steps, and get ready to enjoy a taste of paradise!