cane vinegar

Filipino chicken adobo simmered in soy sauce, vinegar, and spices until fragrant and tender.

Easy Filipino Chicken Adobo Recipe

(65 ml) soy sauce

vinegar

garlic,

black peppercorns

bay leaves

chicken thighs

Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.Use freshly ground black pepper instead of whole peppercorns.For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar.To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called <a href="http://cooking.nytimes.com/recipes/1017277-pikliz">pikliz</a> (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch.

Haitian Pork Griot

Scotch bonnet

onion,

green bell pepper, diced

red bell pepper, diced

parsley,

salt,

black pepper

fresh thyme, plus more thyme leaves

garlic cloves, finely chopped

cane vinegar or cider vinegar

orange

lemon

lime

Worcestershire sauce

pork

coconut oil (melted)

rice,

Pikliz,

Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.

Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.

The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.

Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking  any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.

Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.

Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.

To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like <a href="http://cooking.nytimes.com/recipes/1017276-haitian-pork-griot">the pork dish griot</a>. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It’s also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.

Pikliz

green cabbage

carrot,

scallions, thinly sliced

salt

cloves

cane vinegar, cider vinegar or white vinegar

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.

Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

Top 3 cane vinegar recipes from across the web

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Top Tags

Easy Filipino Chicken Adobo Recipe

Haitian Pork Griot

Pikliz

Top 3 cane vinegar recipes from across the web

The most viewed cane vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Filipino Chicken Adobo Recipe

Haitian Pork Griot

Pikliz

The most viewed cane vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine