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| Chicken Adobo after the sauce has been reduced |
Adobo chicken is a classic dish from the Philippines. Remarkably easy to prepare yet delivers a comfortable aroma and the well being of traditional mom's cooking. My good friend and fellow gustatory gaucho, Jay told me about this wonderful chicken recipe. We cooked different recipes, I've incorporated some of Jay's ideas into this simple recipe.
Adobo Chicken
6-8 chicken thighs
1/2 cup soy sauce
1/2 cup apple cider vinegar
1 teaspoon peppercorns
3 bay leaves
5 chopped garlic cloves
1 can light coconut milk
Spread a teaspoon of olive oil over the bottom of an 6 quart stock pot. Place the chicken thighs skin side down in the cold pot. Turn the heat to medium high and brown the chicken 7-10 minutes, turn the chicken over and brown the remaining side for about 7 minutes. Turn off the heat and let the chicken cool for a few minutes, then drain off all the chicken fat. Add the remaining ingredients to the pot, bring to a boil, cover and simmer for 30 minutes. Remove the lid, turn the heat up to high and boil until the liquid is reduced by about half. Serve with rice.
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