Uyghur-Inspired Adobo with Spices
This inventive recipe fuses the rich, aromatic flavors of Uyghur cuisine with the tangy, savory essence of traditional Filipino adobo. Tender meat is marinated in a fragrant mix of spices, soy sauce, and vinegar, then simmered until melt-in-your-mouth delicious. Serve this dish with jasmine rice or flatbreads for a hearty meal that honors both culinary traditions.
ingredients
- 1 lb chicken thighs, boneless, skinless
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp Sichuan peppercorns, crushed
- 1/2 cup water
- 1 onion, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large bowl, combine soy sauce, rice vinegar, garlic, ginger, cumin, paprika, and Sichuan peppercorns.
- 2.
Add chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- 3.
Heat vegetable oil in a large pan over medium heat. Add sliced onion and sauté until translucent.
- 4.
Remove chicken from marinade (reserve the marinade) and sear in the pan until browned on all sides.
- 5.
Pour the reserved marinade and water over the chicken, bring to a boil, then reduce heat to low.
- 6.
Cover and simmer for 30-35 minutes until chicken is tender and flavors meld.
- 7.
Season with salt and pepper to taste. Garnish with fresh cilantro and serve warm.
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