Cooking My Favorite Recipes: Adobo Chicken and Chicken Pot Pie

Introduction

Throughout my life, I’ve relied on someone else to prepare most of my meals. However, I have a secret love for cooking certain dishes, particularly the Filipino Adobo Chicken and Chicken Pot Pie. These dishes are not only comfort food but also a way to connect with my heritage and share delightful dining experiences with my friends and family.

Chicken Adobo: A Delicious Filipino Delight

One of my absolute favorite recipes is the Filipino Adobo Chicken, a dish that combines the rich flavors of vinegar, soy sauce, and brown sugar to create a dish that is both tangy and sweet. Although I can cook, I rarely do, preferring to enjoy the fruits of someone else's labor. However, I adore making Adobo Chicken myself because of the way it brings joy to my loved ones and friends.

The process starts by melting 2 tablespoons of butter in a large frying pan over medium heat. Once the butter has melted and the pan is hot, you can carefully place 4 chicken thighs and 5 chicken drums (or 3 thighs and 2 drums) into the pan. Be cautious as the chicken will be hot and may sizzle and pop. This sautéing step helps to sear the chicken on both sides, even though it is still raw at this point.

Once the chicken is browned on both sides, it should be removed from the pan and set aside. Next, add about 3 cloves of garlic and half an onion, brown them in the same pan until they are golden brown. Add 1/4 cup of vinegar, 1/4 cup of soy sauce, 8 tablespoons of brown sugar, and 1 cup of water to the pan. Bring the mixture to a near-boil, ensuring the sugar is dissolved. Then, add the browned chicken back into the pan, lower the heat, and cover with a lid.

Every few minutes, flip the chicken to ensure even cooking and to help the sauce soak into the meat. This process usually takes about 20 minutes, or until the sauce has thickened and the chicken is cooked through. It's essential to use a thermometer to check the internal temperature of the chicken to ensure it has reached the safe cooking temperature of 165°F (74°C).

Serve the Adobo Chicken over a bed of rice. Its flavors are heavenly, and it can be enjoyed regularly, though it may not appeal to everyone.

Chicken Pot Pie: A Classic Comfort Food

Another beloved dish of mine is the Chicken Pot Pie. This recipe takes a bit more effort, but the result is well worth it. For this dish, you start by boiling an entire chicken to make homemade stock. Season the stock with salt, pepper, parsley, thyme, and rosemary, then let it cool. Strain the stock through a sieve and separate the chicken meat, discarding the bones.

Once you have your chicken and stock, start preparing the filling. Begin by cooking onions, celery, potatoes, carrots, and peas until they are almost tender. Add the strained chicken back into the mixture along with more herbs, like thyme and parsley. Slowly make a roux with flour and a little bit of cream, then add this to the chicken mixture. Cook the mixture until it thickens and the flavors meld together.

To assemble the pot pie, roll out a pie crust and place it in a baking dish. Add the chicken mixture to the crust and top with another layer of crust. If you prefer, you can use a pre-made crust for convenience. Before baking, brush the crust with egg yolk for a beautiful golden finish. Bake the pie according to your recipe's instructions or until the crust is golden brown and the filling is bubbling.

This Chicken Pot Pie is a hearty and inviting dish that warms the soul. Its comforting texture and rich flavors make it a favorite for cold winter evenings.

Conclusion

Both the Adobo Chicken and Chicken Pot Pie are cherished recipes that hold a special place in my heart. Whether I cook them myself or have someone else prepare them, these dishes bring me joy and precious memories. I hope their descriptions inspire you to try these delicious recipes and share them with your loved ones.