Meet LeRoid: I'm a father of two, freelance artist, pop culture geek, a restaurant manager by day and jack of all trades any other time. Next to adobo, I also LoveThatLumpia.com.
Hometown: San Francisco, CA
Currently In: San Mateo, CA
Website: http://www.leroid.com
What Inspires You to Make Adobo?
My Lola (who passed away in 2007) inspired me to make adobo. I often think about the dishes she cooked when I was growing up.
What Makes Your Adobo Special?
One of my favorite adobo dishes to cook is Coconut Chicken Adobo (aka Adobong Manok Sa Gata). It's creamy with some kick to it! When I was living on my own going to college, I learned how to cook on my own- adobo being one of my first dishes. Much later on when I learned about adobo with coconut milk, I became obsessed with it. It's often fun to experiment with a variety of ingredients, but I always make sure to use plenty of vinegar!
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| Working on the WOW Truck with Chef Tim Luym Tasty Tidbit: LeRoid is former Front House Manager of Attic Restaurant in San Mateo |
Coconut Chicken Adobo
Prep time: 15 minutes
Cook time: 1 hour
Serves 2-4
• 2 tbsp. coconut oil
• 6-8 cloves of garlic, chopped
• 2 lbs. boneless chicken thigh,
cut into serving pieces
• 1 tbsp. brown sugar
• 1/3 tsp. ground ginger
• 1/3 cup coconut vinegar
(or spiced vinegar)
• 3 tbsp. soy sauce
• Kosher salt to taste
• 1/2 tsp. fresh ground pepper
(or 1 tsp. peppercorn)
• 3/4 cup coconut cream
• Chilis or 1 tsp. of sriracha (optional)
• 2-3 bay leaves
• 1 tsp. fish sauce
(preferably Three Crabs Brand)
1. In a deep skillet, sauté garlic in coconut oil.
2. Add chicken. Stir until brown.
3. Stir in brown sugar and ground ginger.
4. Add soy sauce, vinegar, and pepper (or peppercorn). Add salt to taste. Stir to blend.
5. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes.
6. Cover and continue simmering until chicken is tender. Pour in coconut cream and add the chilis or Sriracha. Stir and add bay leaves.
7. Simmer for another 30 minutes to thicken the sauce.
8. Add fish sauce and stir.
9. Remove from heat. Transfer into a serving dish.
10. Serve with steamed Jasmine rice or brown rice.
What is a Special Memory About Adobo?
My special memory of adobo will always be the sourness. My Lola made chicken adobo with potatoes. She used plenty of vinegar. As simple as her adobo was, no one could ever replicate it. Adobo, no matter where I eat it or how it's made, connects me to my childhood and Filipino culture. There's a story to every adobo.
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