Originally posted: Nov. 10, 20011
I love chicken adobo and love all things smoked, so I had to figure out a way to combine the two. Basically you cook your chicken adobo all the way through but not so tender that it starts falling off the bone yet. You can use any cut of chicken you prefer. For this recipe I used two fresh whole home grown chickens. I cut them up into pieces, mixed in the ginger, garlic on medium heat, dropped in the peppercorns and then poured in the vinegar and shoyu ( soy sauce ). Brought the pot up to a boil and then turn it off and let the chicken steam in a covered pot until it had cooled down.
When trying to get a real good smoke flavor on your meat there is no substitute for real wood. In Hawaii we have an abundance of Kiawe wood and the flavor and aroma it gives your food is amazingly delicious. You can substitute this with any of your favorite smoking wood if you don’t have access to Kiawe wood. Basically you build a small fire in your hibachi/pit and let it burn down to coals. Have a bundle green wood ( if you don’t have green wood you can soak wood chips in water first ) ready to drop on the coals to really get it smoking right before you’re ready to put the chicken on the grill.
The chicken is already cooked and will slowly braze in the liquid after you have it on the grill so you don’t want to cook it to much and dry it out. No flame should be in the hibachi/pit when you put your chicken on, just a little heat and smoke. Put the chicken on and let it sit on each side for 2-5 minutes just to the point where it starts to sizzle on the outside and has a few grill marks. There should be an excess of smoke floating around it. Once your time is up just add it back to the liquid in the pot. Put it back on the stove on a low simmer for an hour or so stirring it a few times.
Now its the best part, TIME TO EAT. Unless you’re like me and eat it the next day, since it really soaks in the flavors.
In the photo it was served with Pancit. After the photo was taken I also added some of the liquid from the pot over the rice and chicken.
- 2 Fresh Whole Chickens
- 2 cups Aloha Shoyu (low salt preferred)
- 2 cups Apple Cider Vinegar
- 4-6 bay leaves
- 2 tbsp brown sugar
- 40 or so whole peppercorns
- 12 fresh large garlic cloves peeled and chopped
- 1/2 cup of fresh chopped ginger
- Steamed Jasmine Sticky Rice or Maifun Rice Noodles (Dynasty Brand)
- Finish off with some Adoboloco Sauce
- Put a large pot on high heat ( I use a wok or pot on a gas burner )
- Drop all chicken pieces into the pot, add garlic, bay leaves and black pepper to the chicken
- Pour all the vinegar and shoyu into the pot along with 2 tbsp of brown sugar
- Bring to a boil
- Turn the heat off and let it cool
- Finish and serve by following the instructions above.