7-Ply DEEP SKILLET with CULINARY BASKET and Steam Control Cover . Magnetic T304 Surgical Stainless Steel.
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"We needed something bigger for steaming and simmering seafood, as well Italian and Spanish one pan meals, and my famous Adobo Chicken. Combination cooking with chicken on the bottom vegetables in the steamer basket on top. Love this skillet. My NEW Jumbo Skillet includes with my 250-page bestselling cookbook 'Healthy Meat and Potatoes' with your order. Cook a roast in the bottom unit while cooking vegetables in the steamer unit. Entire meal cooks on one burner." Chef Charles Knight
For the meal that needs a bigger skillet than you own, you need our NEW 14-inch JUMBO SKILLET. This large 14-1/4'' diameter skillet is 4-3/8'' deep. Fit the stainless-steel steamer inside and steam a bushel of vegetables. Skillet and steamer feature riveted heavy-duty helper handles. Limited lifetime warranty. White gift box.
- Box Dimensions: 15.75" Length, 15.75" Width, 9.06" Height
- Weight: 12.20 Lbs.
- Capatible with Gas, Electric and Induction
- Questions? Call or text chef Charles Knight 1-813-390-1144
CHICKEN ADOBO adobong manok Tagalog style
Adobo is the most popular Filipino food and Chicken Adobo (sometimes pork) is the unofficial national dish of the Philippines. Adobo originated when Chinese migrants introduced soy sauce to the Philippines during the Spanish colonization of the islands between the 16th and 19th centuries.
The process of making soy sauce by fermenting wheat and soybeans in water and salt dates back to 500 B.C. China. Next to mustard (400 B.C.) soy sauce is one of the oldest condiments on the planet. The process evolved from the need to preserve meats, vegetables, and grains with salt.
Today Filipino cuisine is a combination of sweet and sour, salty flavored meats accompanied by steamed and fried rice and vegetables. Coconut is also of utmost importance, with all parts of the coconut (including the sap and leaves) used in cooking and preparation.
PREPARATION: 1 hour 30 minutes – serves 4 to 8
EQUIPMENT: Chef knife, 5-qt mixing bowl with lid, 14-inch-deep skillet with lid
- 1 cup cane vinegar or rice wine vinegar
- ½ cup Koikuchi shoyu “dark” soy sauce (Kikkoman brand)
- ½ cup soy sauce, or tamari soy sauce
- ½ cup coconut milk
- 8 cloves garlic minced
- 1 tablespoon Peppercorns
- 3 bay leaves
- 2 tablespoons palm sugar or brown sugar
- 8 bone-in chicken thighs skin removed or 4 breasts
- 1 tablespoon unsalted butter
- 1 tablespoons olive oil (not the green stuff)
- ½ cup green onions sliced
- Steamed rice or noodles placed in the culinary steamer basket
In a large mixing bowl (or 2250ml Ultra-Vac) combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar. Stir to combine. Add the chicken and toss to coat. Cover the bowl and place it in the refrigerator for at least two hours, preferable overnight.
The unique vacuum sealing process of the Ultra-Vac actually absorbs in minutes. The vacuum process opens the tiny pores in meats, poultry, fish, and vegetables to allow the marinade to penetrate easier. For this recipe 30 to 45 minutes is equivalent to marinating overnight. Chef Charles Knight click-on photo for more info
Preheat the large skillet over medium-high heat 375ᵒF 2 to 3 minutes, melt the butter and combine with olive oil. Add the chicken to the hot skillet. Brown the chicken about 5 minutes each side.
Add the remaining marinade to the skillet and bring to a simmer and reduce the heat to medium-low 200ᵒF cover open the vent and cook about 10 to 12 minutes. Uncover and flip the chicken cover and continue to cook until the sauce thickens about 10 minutes.
If using the 14-skillet with the large culinary basket you can steam rice, noodles and or vegetables like thinly sliced eggplant, Malunggay leaves, while the chicken is cooking.