Yellow Chicken Adobo Recipes

Steps:

• Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.
• Cook coconut in same skillet over medium-high heat, stirring occasionally, until burnt (not browned: burnt), about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop. Transfer to another plate.
• Heat oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp. oil to coat; season with salt and pepper. Roast vegetables, tossing occasionally, until browned and tender, 30-40 minutes.
• Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8-10 minutes. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20-30 minutes.
• Meanwhile, prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8-10 minutes.
• Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60-80 minutes. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
• Divide adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.
• Do Ahead:
• Adobo can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

Steps:

• Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
• Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
• Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
• Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.