· recipe ·
Chicken Adobo with Crispy Gnocchi
Vinegar gives adobo its characteristic tang. Cane vinegar tastes softer than its sharp aroma suggests once it has simmered with the chicken.
Time and servings
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 6
Nutrition per serving
- Calories
- about 440
- Protein
- 37 g
- Fat
- 14 g
- Carbs
- 40 g
Brown the chicken
Warm 1 tablespoon15 ml olive oil over medium-high heat. Brown the chicken thighs on both sides, then transfer them to a plate.
Build the adobo braise
Crush the garlic. Add it to the pot with the soy sauce, cane vinegar, bay leaves, and black pepper. Bring to a simmer for 2 minutes, then return the chicken and turn it in the liquid.
Braise and reduce
Cover and simmer gently until the thickest chicken piece reaches 165°F74°C and is tender, about 25 minutes. Uncover, remove the bay leaves, and simmer until the sauce lightly coats the chicken. Make the gnocchi while the chicken braises, and take the finished adobo off the heat until they are shaped.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Reheat the adobo
While the water heats, gently reheat the chicken and reduced sauce until steaming throughout. Add a little water only if the glaze has become too thick.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side.
Serve the two elements
Divide the crisp gnocchi among bowls and add the chicken with enough reduced adobo sauce to season without submerging them. Thinly slice the scallions and scatter them over the top.
