Chicken Adobo and Homemade Butter

This will be my first real food post, so I am excited! I have been working on culinary enrichment lightly for the last couple of weeks. With Summer quarter classes and work it has been rather busy, but I have actually accomplished and photographed TWO of these incidents (thanks mostly to my mom calling me and taunting me daily with the delicious meals she has been making). What luck!
Last week, while reading through some assignments in my Nutrition course I came upon one that was optional. The task was to make homemade butter. I have to admit, I really didn’t how exactly how butter was made. I knew that it involved cream and a butter churn, but that was about it. Reading through the instructions I found that the recipe was amazingly simple. Here it is:

1 glass jar
1/2 c. cool heavy cream
salt (optional)

…That’s it.

I gathered my ingredients and then added the cool cream to my glass jar, and shook. I shook the jar, and shook the jar, and shook it, and then shook it some more. I shook it for about 20 minutes, and it started to feel slightly thick and more solid. I opened the lid to have a look at it and found something very similar to almost-whipped cream. I closed the lid and (surprise surprise) shook more. About 5-10 more minutes and all of the sudden the cream stopped feeling thick and quite solid and it started sloshing about. I shook a little bit longer and then opened up the lid. Guess what was there?? BUTTER! Well, butter and some whey liquid. I drained and rinsed it, and then put it in the fridge to cool. Now I have my very own homemade butter. I was (read: am) pretty proud of that!

Here is the final product:


My second (recent) foray into the culinary field was tonight’s dinner. A wonderful friend and coworker of mine (and amazing cook), Vina, very graciously sent me her recipe for mouthgasmic Chicken Adobo. This is the Filipino adobo rather than the version originating in Spain. So. Delicious.

This recipe has a few more ingredients than the butter (not hard really), and Vina has kindly agreed to let me post it here. I hope you will try it. I found the recipe very simple to follow and the result very delicious to eat!

Here is the recipe:

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. ground black pepper
1 tbsp. white sugar
3 bay leaves

I used a little bit less chicken, simply because I was only cooking for 2, but the liquid would be plenty for the amount listed. I got my cooking pot out and added in the vinegar, soy sauce, black pepper, sugar, and bay leaves. I then chopped up my garlic and crushed it. I added an extra couple cloves of garlic, but that is just personal taste. After all of my ingredients were in my pot, I covered it and let it marinate in the fridge for about an hour (the recipe says 1-3 hours). When I brought it out again, the meat looked like it had absorbed a bit of the marinade, yum!
I heated the pot over high until the liquid began to boil, and then I covered it with the lid, turned down the heat, and let it simmer for 30 minutes (checking on it/smelling it occasionally). After 30 minutes of simmering while covered, I took the lid off and cooked it for about 15-20 more minutes, letting the marinade/sauce get all thick and bubbly. At this point the chicken was so tender it was falling off the bone when I tried to turn it. Excellent! I served the chicken and sauce over some white rice with brussels sprouts for me and corn for the boyfriend. I think I will have to bother Vina for some more delicious recipes in the future!

Here is the final product:

My chicken mission was a success! Let me know if you try out this recipe, I hope you will enjoy it as much as we have.

Thanks for reading!

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4 Responses to Chicken Adobo and Homemade Butter

  1. Ezra says:

    Looks delicious and your food photography looks very nice.

  2. Vina says:

    Great job Hannah! Looks delicious! Thanks for sharing the homemade butter, I will definitely try to make one too. :)

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