Unearthed From the Internet: The New York Times’ recipe for Chicken Adobo à la Purple Yam
Because Googling randomly on weekends can be quite interesting.
Photo from the NY Times
(Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Sarah Cave)
(SPOT.ph) There are times when we feel like we’ve tried every possible way to cook adobo, but this versatile dish always manages to surprise. We all have our preferred timpla, but if you feel like giving up on trying to mimic your mother’s perfect salty-sour broth, it always helps to do a little searching to find out what’s out there. While doing just that, we found something both new and old that might make you feel less frustrated.
In the archives of The New York Times, we found Purple Yam’s adobo recipe, the Brooklyn-based restaurant owned by Amy Besa and Romy Dorotan. It was originally published in 2011, but since we missed it, we thought we’d share. The ingredients include a cup of coconut milk, calls for some "fiery chili," and involves not a grain of sugar. You might feel skeptical, but that’s expected. "No two people in the same house will cook adobo the same way," Besa is quoted saying in The Adobo Experiment, where Sam Sifton reveals our strong feelings for this seemingly simple entreé. Friendships are tested, but bonds are also formed...like a sudden loyalty to a brand of soy sauce.
Here’s what you’ll need:
- 1 cup coconut milk
- ¼ cup soy sauce
- 1½ cup rice vinegar
- 12 garlic cloves, peeled
- 3 whole bird's-eye chilies or other fiery chili
- 3 bay leaves
- 1½ teaspoons freshly ground black pepper
- 3 to 4 pounds chicken thighs
The full details of the preparation were published in 2011 in the NY Times’ Sunday Magazine, adapted from a recipe given by Amy Besa and Romy Dorotan of Purple Yam in Brooklyn.