Filipino-Inspired Cuisine: Chicken Adobo in Clay!

Suitable for VitaClay VF7700 and VM7900 models. Image Courtesy of Asith Mohan Mangalore

Chicken is a really great stand-by dinner: it’s healthy, delicious and inexpensive. Sometimes I end up making the same recipe week after week, however, just because it’s easy and everyone seems to like it.

It’s great when I come across a new (ethnic) chicken recipe, because it gives everyone a much-needed break from the same weekly chicken dish. It also gives me ideas that inspire future unique dishes, so no one ever gets bored!

Filipino cuisine is really special, with its fusion of Asian, Polynesian and Spanish influences. The dishes come out very unique and delicious every time. And in the Philippines, clay is still used as a much-loved cooking material, so any dish I make in VitaClay comes out perfectly!

Ingredients for Chicken Adobo in Clay:

• 3 lb assorted chicken pieces (I like thighs and legs)
• ½ c broth
• 1/3 c rice vinegar (unseasoned)
• 3 T soy sauce or tamari
• ½ c coconut milk
• 5 pressed garlic cloves
• 1 red Fresno chile, sliced thinly
• 1 T whole black peppercorns
• 1 bay leaf
• 1 T flour
• Cilantro leaves and black pepper, to garnish.

Directions for Chicken Adobo in Clay:

1. Add ¼ cup broth and all other ingredientsexcept flour and garnishes to VitaClay pot; mix to combine
2. Cook on “stew” for 1 hour.
3. While it’s cooking, whisk together the remaining ¼ cup broth and flour
4. Remove chicken from the cooker, and stir in the flour/broth mixture, stirring
5. Cover and allow liquid to simmer another 15-20 minutes to thicken
6. Return the chicken to the pot and toss in the sauce during the last 5 minutes of cooking.
7. Serve and garnish with cilantro and black pepper.