|Emily’s Rating||Chris’s Rating|
|7.5 / 10||6.5 / 10|
I’m pretty obsessed with April Bloomfield’s cookbook, even though I have only made a few things out of it. So this was one of the many pages I have had marked to try.
Overall, I would call this meal a success, but I actually don’t think I would make it again. It was pretty easy to make, which was nice, and the flavor was really good. So this is more of a personal preference thing – April really talks up the “rustic” nature of this dish with the skin-on ginger chunks and small bone-on chicken pieces. While this makes the asthetics pretty awesome, I really did not enjoy the texture. Because she had me chop of the chicken into 2-inch pieces, there were a lot of small bone chips throughout the dish (obviously not ideal). But when you add on the fact that chicken skin is crunch and the ginger chunks are hard, when I bit down, I didn’t know if I was biting bone or biting something I was supposed to bite. This isn’t a huge deal and, again, the flavor was great, but I just don’t think I’d do it again. If I were going to do it again, I would leave the chicken in larger pieces (leg and thigh).
|Dish||April Bloomfield’s Chicken Adobo|
|Recipe Source||A Girl and her Pig|
|Difficulty||4 / 10 – Takes time to cook, but active time is very minimal|
|Time to Complete||~2 hours|
|Sides Served||Simple Asparagus – Used “How to Cook Everything” – Just roasted at 450 degrees with olive oil and salt and pepper. Very basic. Em and I both like our veggies charred, however, and then 10 minutes we cooked this did not get the job done|
|Leftovers?||Yea – Decent flavor leftover, but the texture issue remains|
|Lessons Learned||While chopping chicken into 2 inch pieces with my cleaver was fun, it ends up resulting in a lot of marrow and bone chips|
|Any Recipe Deviations?||Nope|
|Make Again?||Probably not|
|Changes Next Time?||Don’t chop the chicken into 2 inch peices|