Adobo Chicken with Pickled Persian Cucumber

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CHEF BENJAMIN UDAVE
SYSCO LOS ANGELES
8 SERVINGS

 

Ingredients:

PICKLED CUCUMBERS

1 lb. Persian cucumber
½ cup sweet chili sauce
½ cup seasoned rice wine
vinegar
2 shallots, julienned
4 cloves garlic, thinly sliced
6 sprigs cilantro


ADOBO CHICKEN

3 lb. boneless chicken thighs
½ cup white wine vinegar
½ cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

 

Directions:

FOR THE PERSIAN CUCUMBERS

Cut the cucumbers into ¼-inch rounds. Set aside. Combine the sweet chili sauce and vinegar in a small saucepan and heat until they just mix together. Remove from the heat. Place cucumbers, shallots, garlic and cilantro in a Mason jar and pour the chili/vinegar mix over the top. Chill for 2–4 hours, up to overnight for best results.


FOR THE ADOBO CHICKEN

Mix all the ingredients together and marinate chicken for about three hours. Remove chicken from the marinade and cook on a charcoal grill until internal temperature is 165 degrees. In a saucepan, cook down the marinade until it is reduced by half and set aside until chicken is cooked. Brush the marinade over the chicken and serve accompanied by Persian cucumbers.