NYT Cooking: Adobo-Fried Chicken

Adobo-Fried Chicken

Many modern cooks have never learned to fry We are convinced that fried food is unhealthy, unpopular and messy But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that

NYT Cooking: This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-...

Adobo-Fried Chicken

This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the…

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.

Filipino Chicken Adobo

Assistant food editor Amelia Rampe explains why Filipino chicken adobo is the greatest recipe of all time and how to make it.

Chicken Adobo - the national dish of the Philippines. This version is from the Bicol, in the southern part of Luzon.

Chicken Adobo

22 Classic Chicken Dishes You Should Know is a group of recipes collected by the editors of NYT Cooking

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt Recipe - NYT Cooking

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

An oven-roasted version of the classic Turkish street meal. Chicken Shawarma Deluxe, No Rotisserie Required

A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.

Pork Ribs Adobo

NYT Cooking: A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.

Pork Adobo with Tofu is a good way to twist the traditional Filipino Adobo recipe. It tastes good and it has a wonderful texture.

Flavor your sugar to upgrade cookies, cakes and cocktails. Try citrus, spice, herbs, or edible flowers

High-Class Sugar

Flavor your sugar to upgrade cookies, cakes and cocktails. Flower Sugar: ½ cup sugar + ¼ cup fresh herbs and flowers Herb Sugar: ½ cup sugar + 3 tablespoons dried herbs Citrus Sugar: 1 cup sugar + ½ cup zest ½ cup zest = 3 grapefruits

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