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Volume 68

Dinner This Week: Filipino Chicken Adobo

By Keith Dresser Published

This week’s menus include Filipino Chicken Adobo, Sesame-Crusted Salmon, and Pan-Seared Thick-Cut Pork Chops for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Filipino Chicken Adobo and Rice Pilaf

Filipino Chicken Adobo consists of chicken simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, and black pepper. We also decided to add coconut milk— which is traditionally used in adobos in southern Luzon—since it paired well with the tart and salty elements of this dish. For Rice Pilaf with fluffy, separate grains, we use a ratio of 1 cup of rice to 1½ cups of water. Sautéeing the rice in 3 tablespoons of butter for just one minute gives the pilaf a rich, buttery flavor.

Printable Shopping Lists: Filipino Chicken Adobo and Rice Pilaf

Equipment Review 12-Inch Nonstick Skillets

Step 1: Buy the best skillet. Step 2: Treat it right.

Dinner 2: Sesame-Crusted Salmon and Sautéed Swiss Chard

For Sesame-Crusted Salmon with Lime and Coriander, we brine the fillets to ensure that each piece is well seasoned and remains moist after cooking. We also brine and toast the sesame seeds to bring out their nuttiness. Finally, we use tahini paste combined with citrus juice to glue the sesame seeds to the fillets. The key to mastering Sautéed Swiss Chard with Ginger is getting the stems to finish cooking at the same time as the leaves. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and a lightly caramelized flavor that acts as a foil to the tender leaves, which we cook very briefly to maintain their earthiness.

Printable Shopping Lists: Sesame-Crusted Salmon and Sautéed Swiss Chard

Equipment Review Rimmed Baking Sheets

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 3: Pan-Seared Pork Chops with Kohlrabi and Radicchio Slaw

Our Pan-Seared Thick-Cut Pork Chops employ a reverse-sear method: We first cook the salted chops in a low oven and then sear them right before serving. Slowly bringing the chops up to temperature ensures evenly cooked meat. The low oven also dries the surface of the chops so they develop a deeply browned crust when seared. Kohlrabi, Radicchio, and Apple Slaw is a fresh take on coleslaw, where we trade out cabbage for a variety of root vegetables that lend color and flavor to this year-round side dish. To avoid a waterlogged salad, we toss the kohlrabi shreds with salt and sugar to soften them slightly and draw out moisture. Adding radicchio breaks up the salad and gives it lift; apple lends a layer of fresh flavor. 

Printable Shopping Lists: Pan-Seared Pork Chops and Kohlrabi and Radicchio Slaw


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.