Since welcoming our new son into the world this past summer, the wife and I have seemingly fielded 101 different variations of the same question:
“Are you getting enough sleep?”
I’m sure every new parent knows what I’m talking about, but after you have your first kid, someone with pitying eyes will inevitably look upon you as you’re tending to your crying/wailing/crapping baby and inquire as to whether or not you are getting any shut-eye.
For example, when seeing me for the first time after my son was born, a buddy of mine said to me, “Geez dude. You look like a bowl of sh*t warmed over. You getting any sleep?”
As the saying goes, when a friend compares you to temperate poo, enemies are unnecessary. Or something like that.
Anyways, while a lack of rest may have had an (obvious?) effect on my haggard appearance, I think there are more factors at play here. Sure, everyone warns new parents about sleep deprivation, but no one ever talks about kitchen deprivation. Eff sleep! I’ve got no time to cook anymore!
So as much as I find solace in slumping into bed and face-planting into a pillow (if only to nod off for just a few minutes), I also cherish each and every convenient and quick-cooking recipe I come across since time is now at such a premium.
And that is exactly why I was so excited to finally get my hands on Jaden Hair’s The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner. As I’m sure everyone knows, Jaden is the author extraordinaire of the Steamy Kitchen food blog.
But in addition to being a superstar blogger, Jaden is also a supermom with kids of her own. If Jaden could write an entire cookbook while simultaneously raising a family, I figured I could bang out one of her recipes while simultaneously propping my baby up in front of the TV my wife played with our son.
I was right.
So easy, I made this chicken adobo in my sleep.
The Steamy Kitchen Cookbook may very well be one of the most thoroughly tested cookbooks available. I should know, as I was one of the bazillion (a couple hundred really, but still) recipe testers that Jaden enlisted. So I had a pretty good idea of how awesome this cookbook was going to be.
But after receiving a copy and cracking open the finished book for the first time, I was still amazed at how wonderful everything looked. And I was also pleasantly surprised to see that Jaden included my blog in the Resource Guide section of her cookbook (THANK YOU SO MUCH, JADEN!)!
Of course, for this particular post I chose to cook the chicken adobo from The Steamy Kitchen Cookbook. According to the book, this specific chicken adobo recipe was created by Jaden’s Filipino sister in-law, Maridel.
With the addition of a little bit of sugar and water, the sauce in this dish strikes a great balance between the salty soy sauce and the tangy vinegar necessary in a good Adobo. And with the sauce poured over the crisp skin of a juicy chicken thigh, you’ve got yourself a deeply flavored and wonderful Chicken Adobo. Not counting marinating time, I was able to get this Filipino dish on the table for my wife and I in about 30 minutes (eat that Rachael Ray!).
Not only is Jaden’s new cookbook loaded with great-looking Asian recipes, but
true to it’s subtitle, the recipes are indeed easy enough for tonight’s
dinner–even for sleep-deprived new parents tending to crying/wailing/crapping babies.
Adapted from The Steamy Kitchen Cookbook
1.5 lbs skin-on chicken legs and thighs
1/3 cup cider vinegar
1/4 cup soy sauce
3 cloves garlic, minced
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon sugar
1/2 cup water
In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
After chicken has browned, pour adobo sauce over chicken and serve over white rice.