The Adobo Road Cookbook by Marvin Gapultos

Author:Marvin Gapultos
Language: eng
Format: epub
ISBN: 9781462911691
Publisher: Tuttle Publishing

CHICKEN ADOBO POT PIES

This recipe has all the hallmarks of a great classic chicken pot pie—tender chicken, fresh vegetables, a rich and creamy gravy, and a flaky crust. But with a vinegary adobo tang mellowed by creamy coconut milk, these Filipino pot pies are unlike any you’ve ever had before. To save time, you can use store bought puff pastry instead of making your own crust, and you can also pick the meat off of a store-bought cooked rotisserie chicken rather than browning chicken thighs.

Makes 6 individual pot pies

Prep Time: 15 minutes

Cooking Time: 1 hour, 45 minutes

2 tablespoons oil

1½ lbs (750 g) boneless, skinless chicken thighs (about 3–4 thighs)

1 small red onion, diced

1 small red bell pepper, diced

4–5 cloves garlic, minced

2 tablespoons all-purpose flour

½ cup (125 ml) Filipino coconut vinegar, or distilled white vinegar

½ cup (125 ml) soy sauce

2 bay leaves

1 teaspoon freshly ground black pepper

1 lb (500 g) russet potatoes, cut into small ¼-in (6-mm) cubes

1 cup (250 ml) unsweetened coconut milk

Six 1-cup (250-ml) oven-safe ramekins

1 recipe Flaky Pastry Pie Crust (page 23), or store-bought puff pastry

1 large egg, beaten

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