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Chicken adobo salad

Chicken adobo salad

Chicken adobo is often called the national dish of the Phillipines. The chicken is cooked with soy sauce, vinegar, and garlic. I thought this would be good for a salad.

The first recipe I found when looking for ideas online said that a distinctive aspect of adobo chicken is that the chicken is cooked in the liquid first and then browned at the end. This is just the opposite of many dishes such as chicken fricasee and coq au vin where the chicken is browned first. But other recipes did have you browning the chicken first, and still others didn’t brown at all. I decided to cook in the liquid and then finish with a quick browning under the broiler.

Then came the the question of what to do with the rest of the salad. I know nothing about Filipino cuisine, so back to Google for ideas. I found recipes for just about any kind of salad, many using familiar ingredients. I saw several recipes that combined cucumbers and carrots, both in a straight cucumber salad (with red onions) and in a slaw, with cabbage. I thought these would go well.

Vinegar is a primary ingredient for the dressings for some cucumber salads, so having the cucumber with the adobo chicken with the vinegar was a good choice. To emphasize the vinegar on the salad, I altered the proportions for my dressing, using equal amounts of oil and the soy-vinegar mixture from the chicken.

Chicken adobo salad

2 boneless skinless chicken thighs
1/4 cup soy sauce
1/2 cup white vinegar
5–6 cloves garlic, peeled and coarsely chopped
fresh ground pepper

spring mix lettuce and spinach
cucumber, sliced thin
carrots, sliced thin
red onion, sliced very thin

2 tablespoons vegetable oil

Put the chicken thighs in a pan with the soy sauce, vinegar, garlic, and pepper. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until chicken is cooked through, turning the chicken over once about half way through.

Remove the chicken thighs. Place them under the broiler for 2 or 3 minutes to brown. Then let them rest a few minutes before slicing.

Take 2 tablespoons of the soy-vinegar cooking liquid and combine with the oil for the dressing. Boil the remainder of the liquid down by at least half, until it starts to thicken, to concentrate the sauce for spooning over the chicken.

Arrange the cucumber, carrots, and onions on the lettuce and spinach. Whisk or shake in a small jar the oil and soy-vinegar mixture. Spoon the dressing over the salad.

Slice the chicken. Place in the middle of the salad. Spoon the reduced cooking liquid over the chicken.