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This is really delicious. I served it over rice along with sugar snap peas.

Chicken Adobo

Chicken marinated in coconut milk, soy and rice vinegar.

Ingredients

1 cup coconut milk
1/4 cup soy sauce
1 1/2 cup rice vinegar
12 garlic cloves
3 whole bird's-eye chilies or other fiery chili
3 bay leaves
1 1/2 teaspoons fresh ground black pepper
3 to 4 pounds chicken thighs

Instructions

1. Combine all 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 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, and 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.

4 servings