Roasted Chicken Adobo with Pearl Onions by Chef John Tingson

Meet Chef John:  Hi! I'm Chef John Tingson.  I'm a chef.  I enjoy preparing foods and entertaining people.  I like Googling, listening classical music, reading books.  I love traveling and discovering a new cuisine. I am very optimistic.

Hometown:  Candoni, Negros Occidental Philippines

Currently In:  United Arab Emirates

What inspires you to make this adobo?
[What] inspired me to make this dish is my culinary professor Chef Bernard Lomibao.  He encouraged me a lot to explore new dishes, and to improve it, the taste, and the presentation. He is the first Filipino chef to become an executive chef in this US at age 22 years old.

If you can share your adobo or any Filipino food with anyone dead or alive, who would it be?
I want to share to Gordon Ramsay.  I'm his number 1 fan.  I always check his blog, YouTube and more. I learned a lot of Gordon Ramsay's style of cooking.  His cooking style is awesome.

What is special/unique about your adobo? 
What's special about my adobo is that I prepared it in classic French style in my adobo pepper sauce.



Where do you think Filipino food will go in the next few years?
Filipino foods will be well known around the world and prepared in every restaurant in 5 Star Hotels in all countries, especially in Europe and America. Prepared on elegant presentation.

Roasted Chicken Adobo

Recipe Posted with Permission by Chef John Tingson

Ingredients:

1 Whole chicken (or pork, lamb, beef)

½ cup burgundy wine (or your red wine of choice)

2 whole minced shallots

1 small bunch of dried rosemary

1 tsp dried tarragon

½ cup soy sauce

½ cup vinegar (red wine vinegar or local vinegar)

Bay leaf

Salt

Black Pepper

3 cloves minced garlic

2-3 cups chicken stock

Butter

Black, white and red pepper for the sauce.

Procedure:

1. Preheat oven to 475F.  Marinade whole chicken in vinegar, soy sauce, burgundy wine then rub rosemary on the chicken and also put rosemary inside the chicken. Rub on salt and pepper. Leave in 2-3 hours or more even better over night.
2. Bake in the oven for 2 hours or until the juices run clear. Reserve the marinade for the sauce.
3. Allow the chicken to rest.
4. Make the adobo sauce: sauté shallots and garlic in butter. Make sure that your garlic is browned. If you wish you may set a small portion of it on the side for presentation.
5. Add the chicken stock and simmer for about 3-6 mins.
6. Add the reserved marinade, bay leaf, the three peppers, tarragon, and a little extra soy sauce and/or vinegar - all according to your taste making sure the sauce is not too salty. Simmer until reduced to half.
7. Salt and pepper to taste.
8. Carve the chicken.
9. Pour the sauce over top.
   
   
   Chef's and Editor Notes:
   
   
   You may thicken the sauce with slurry or roux:
   Slurry - combination of water and corn starch - add this when allowing the sauce to reduce.
   Roux - flour and clarified butter or oil - make this after you sauté the shallots and garlic, but before adding the stock.

You can accompany the chicken with vegetables, rosemary potatoes, deep fried potatoes, or 3-5 pearl onions per plate that have been blanched and simmered in the adobo sauce for 3 minutes.

Aside from adobo, name a Filipino food that everyone should try at least once!
chop suey in mushroom puree

Special memory about adobo and Filipino food:
I tasted a very good adobo that prepared by my friend Ariel Soriano.  He has a catering service.  I got good techniques and recipes from him because before, I didn’t know how to cook a very good adobo. I wanted to learn the dish and improve it. I did research also on the net - all kinds of techniques and preparations of adobo. Then I studied and I prepared all the techniques and made my own style and fine dining presentation.

When my mom went to work at the farm, I would be the one sending food for their lunch - at the age of 5 years. I cooked food for my mom and for my brother as my father died when I was 3 years old. That time I start discovering food, combining the ingredient from our garden and I enjoyed it a lot. Also my playmate and I made cupcakes from rice, with different flavors. I would use my mom's coffee for flavoring for my rice cakes. I started making tinola, mix vegetable leaves with tomato slice, dried fish with tomato slice and mango, fish with mango and camote leaves and many more. I miss my childhood a lot.

Would you like to be a part of Project:Adobo?

Follow this link to submit for your own adobo-file!