Chicken Adobo

i liked Chicken Adobo until a friend of mine prepared it via a New York Times recipe, then i fell in love with it… this has the perfect balance so that the ingredients perfectly combine for your tastebuds to succumb to its impossibly delicious flavours.

Chicken Adobo
Author: 
Recipe type: entree
Serves: 4
 
Adapted from Amy Besa and Romy Dorotan, Purple Yam restaurant, Brooklyn.
Ingredients
  • 1 cup coconut milk
  • ¼ cup soy sauce
  • 1½ cup rice vinegar
  • 12 garlic cloves, peeled
  • 3 whole bird’s-eye chilies or other fiery chili
  • 3 bay leaves
  • 1½ teaspoons freshly ground black pepper
  • 3 to 4 pounds chicken thighs.
Instructions
  1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
  2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
  3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
  4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

 

 

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