| Chicken Adobo 2½ -3 lbs chicken (cut up) 1½ cups sherry or rice vinegar ¼ cup soy sauce 1 cup coconut milk 12 cloves of garlic (peeled) 3 bay leaves 1 tbsp whole black peppercorns 3 Thai chile peppers (optional) 1. In refrigerator, marinate chicken in all ingredients for at least 2 hours. Arrange chicken in a stainless steel or enamel-coated pot. Pour marinade over the chicken and bring to a boil. Lower heat and simmer for about 20-25 minutes until tender. 2. Remove chicken and reduce sauce to a heavy cream consistency. Return chicken to sauce and cook for another 5-10 minutes on medium heat until golden brown. (Optional: chicken can be broiled or fried before returning to sauce.) 3. Serve with Mushroom & Bamboo Shoot Jasmine Rice At Cendrillon, chef and co-owner Romy Dorotan has created a unique destination to showcase Filipino and Pacific Rim dishes. His chicken adobo is an example of inventive fusion fare. Mushroom & Bamboo Shoot Jasmine Rice 3 cups jasmine rice ½ lb chopped mushrooms (black trumpet, chanterelles, shiitake) ¼ lb chopped bamboo shoots 1 leek, cleaned and diced 1 carrot, medium-sized, diced 2 cloves garlic, minced 5½ cups chicken stock or water salt and pepper ¼ cup olive oil or annatto oil 1. Sauté garlic, leeks, and carrots in oil, in a pot. Add mushrooms and bamboo shoots and cook for 5 minutes. Stir in rice. 2. Add chicken stock or water, salt, and pepper. Bring to a boil, lower heat, and cover. Simmer for 17 minutes until liquid is absorbed and rice is fully cooked. Fluff rice with a fork. Wine suggestion: Chef Dorotan suggests serving a red wine from the Cotes du Rhone, such as a Cornas Robert Michel 1989 ($38). Cendrillon is located at 45 Mercer Street in Manhattan. Telephone: (212) 343-9012. |
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