Receta Adobo Chicken and an Asian take on Burrata and Baby Tomatoes

de Monte Mathews

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Ingredientes

Other spices can be added and often are depending on which region the
I slice mine in half, if cherry or grape varieties, in quarters for the
bigger Comparis from Canada. To pair
with the Asian flavors of the chicken, I made a variation using rice vinegar,
ginger and soy sauce. The real key to
the Asian flavor is the sesame oil. It
makes it seem very authentic. Make this
up in a batch in a 12 to 16 oz. jar and you’ll find yourself opting for Asian
dressing often. Here are the recipes:
Paul Qui’s recipe for Adobo
Chicken with Bacon and Bay Leaves
From Food and Wine
Magazine
Serves 6. 30 Minutes Prep. Total Time 1 hour.
3 ounces thick-cut bacon, cut
into 1/4-inch matchsticks
6 large chicken thighs (about 8
ounces each)
Freshly ground black pepper
2 tbsp. Adobo Seasoning
6 garlic cloves, minced
1 large shallot, thinly sliced
1/4 cup plus 2 tablespoons
coconut vinegar or cider vinegar (see Note)
3 cups low-sodium chicken broth
1 1/2 tablespoons fish sauce
1 1/2 tablespoons shiro shoyu
(white soy sauce; or low salt soy sauce)
In a large, deep skillet, cook the bacon over moderate heat
until browned, 3 minutes. Transfer
the bacon to a plate, leaving the fat in the
skillet.
Rub the chicken all over with the Adobo Seasoning and add the chicken to the skillet skin side up. Cook over
moderately low heat, turning once,
until browned all over, 12 minutes. Transfer the chicken to a plate.
Spoon off all but 2 tablespoons of the fat from the skillet. Add
the garlic and
shallot and cook over
low heat, stirring, until softened, about
3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan,
about 2 minutes. Add the broth, fish
sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.
Return the chicken and bacon to the skillet and cook over
moderately low heat, turning once
or twice, until the chicken is cooked through and
the sauce is reduced by half, about 30 minutes.
Discard the bay leaves, spoon off the
Make the Asian Vinaigrette
Prep: 5 minutes Total Time: 5 minutes
Makes 1 cup dressing
¾ cup salad oil (see note)
½ Tbsp. fresh ginger, grated
Dash of Sriracha chili sauce (i.e. "Rooster"
sauce)
Freshly ground black pepper, to taste
Place all the ingredients in a glass or stainless steel
bowl and whisk them together thoroughly. Or, mix the ingredients in a blender
for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to
let the flavors meld. Give the dressing a good whisk immediately before
serving.
Assemble the Burrata and Tomato Salad
1 8 oz boule of Burrata
Cheese
1 lb, small tomatoes,
grape, cherry or “Compari” sizes or a mixture
Cut tomatoes in half or