Filipino Adobo Chicken
I found this one in the NYT. It sounded so interesting i just had to try it. I researching this recipe, I found out that there are as many variations to Adobo style chicken, pork or fish as there are dialects of Tagalog! In the south islands they do not use coconut milk at all. Nor do they marinate it seems just slow cook using cane vinegar. All of them sounded tasty!
1 14oz can of coconut milk
¼ cup soy sauce
1½ cup rice vinegar (or you can use apple cider 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. bone in, skin on (it works well with breasts too)
- 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.
- 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.
- 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.
- 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.