Adobo-Spiced Roast Chicken for Filipino Thanksgiving
Salamat—Filipino word for ‘thank you’, is what we want to say to you, our dear foodie followers, for continuing to read us.
In the Philippines, celebrating “Thanksgiving” is not a formal tradition. We do, however, have various fiestas throughout the year in different cities and regions—our way of thanksgiving for bountiful harvests of rice, fruits, vegetables, seafood, celebrations of regional craft and ingenuity. Streets are filled with colorful buntings and an air of conviviality. Kitchens are brimming with rice cakes, platters of noodles, simmering stews, and crackling roasts.
This tradition of fiesta comes alive in mixed Filipino homes in the United States and Canada, where Thanksgiving is celebrated. Families, friends, loved ones come together for good food as a way to thank one another, and the universe, for everything we have received.
This week, in preparation for this festivity, we are sharing with you something new you can make with the reliable Mama Sita’s Adobo Mix (which we normally use to make the traditional stewed pork or chicken adobo).
Adobo Spiced Roast Chicken (Makes 4-6 servings)
Yes, you can use Mama Sita’s Adobo Mix as a spice rub for roasts. One pack is all you will need to flavor a whole chicken to bake.
Ingredients:
50 g Mama Sita’s Adobo Mix
1.3 kg Chicken, whole
¼ cup Oil for basting
Instructions:
- In a bowl, rub Mama Sita’s Adobo Mix on the whole chicken. Massage well into the skin and meat. Using a roasting fork or dinner fork, prick the meat inside the chicken cavity. Transfer to a plastic or freezer bag. Seal and marinate in the refrigerator overnight.
- Remove chicken from plastic bag and place in a roasting tray with rack.
Using the oven:
- Preheat oven to 350°F.
- Bake the chicken backside up for 30 minutes. Baste occasionally with oil. Turn over the chicken, breast side up. Continue baking for 1 hour and 12 minutes. Continue basting with oil until the internal temperature reaches 165°F (74°C).
Using the turbo broiler:
Place the chicken on a pan and cook in a turbo broiler set to 250°F (120°C). Bake the chicken backside up first for 30 minutes and baste occasionally with oil. Turn over the chicken, breast side up. Continue baking for 1 hour and continue basting with oil until the internal temperature reaches 165°F (74°C).
- Transfer onto a serving platter and serve with Arugula and Tomato Salad aside.
- Remove chicken from plastic bag and place it in a roasting tray with rack.
Using the oven:- Preheat oven to 350°F.
- Bake the chicken backside up for 30 minutes. Baste occasionally with oil. Turn over the chicken, breast side up. Continue baking for 1 hour and 12 minutes. Continue basting with oil until the internal temperature reaches 165°F (74°C).
Using the turbo broiler:
Place the chicken on a pan and cook in a turbo broiler set to 250°F (120°C). Bake the chicken backside up first for 30 minutes and baste occasionally with oil. Turn over the chicken, breast side up. Continue baking for 1 hour and continue basting with oil until the internal temperature reaches 165°F (74°C).
- Transfer onto a serving platter and serve with Arugula and Tomato Salad aside.
Make your spread even more spectacular with some greens. This salad recipe goes particularly well as a bed for the Adobo Spiced Roast Chicken:
Arugula and Tomato Salad (Makes 4-6 servings)
Ingredients:
50 g Arugula leaves, washed, spin-dried, and chilled
120 g Tomatoes, seeded and cut into wedges
80 g Red onions, cut into strips
For the Dressing
1 tbsp Olive oil
2 tbsp Mama Sita’s Pinoy Ensalada Vinaigrette
Instructions:
- In a small bowl, combine oil and Mama Sita’s Pinoy Ensalada Vinaigrette. Whisk to blend. Pour into salad and mix well.
- Serve with Roasted Chicken Adobo.
If you are having more guests, here’s a stir-fried noodle recipe capable to feed a big tribe:
Again, we say from our heart and hearth — Salamat po! Daghang salamat! Dios mabalos! Agyamanak! Merci! Mahalo!
Thank you, wherever you are in the world. 🙂