Chef critique
Adobo Chicken & Cabbage Bowls
The recipe features strong organization and perfectly targeted pull temperatures, but underseasons the chicken and lacks sufficient soy sauce to season the vegetables and balance the adobo broth.
Score: 7/10
Suggested fixes
- Increase the Diamond Crystal kosher salt used on the chicken in Step 2 to 2 teaspoons.
- Increase the soy sauce to 3 tablespoons in the ingredient list and Step 6 to properly season the large volume of vegetables and balance the vinegar.
Issues
- medium / flavor: The recipe underseasons the ingredients across the board. The 1 pound of boneless chicken requires 2 teaspoons of Diamond Crystal kosher salt to reach the 1.25% standard, rather than 1.5 teaspoons. Additionally, the 1.25 pounds of cabbage and onions require about 1.75 teaspoons of salt equivalent (1% standard), but the single tablespoon of soy sauce added in Step 6 provides only about 0.75 teaspoons of salt equivalent, leaving the vegetables underseasoned and the adobo liquid overly acidic.
Strengths
- Separates all chopping and preparation into dedicated early steps before active cooking begins.
- Includes exact ingredient quantities inline when components are first used.
- Recommends an ideal 175°F pull temperature for tender, braised chicken thighs.