Chicken Adobo
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
2 hrs
-
Cook Time
mins
-
Total Time
2 hrs 30 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Asian
Chicken Adobo
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 1 ½ cups of seasoned rice vinegar
- 1 cup coconut milk
- ¼ cup soy sauce
- 12 garlic cloves peeled
- 3 whole Thai chilies or another fiery chili
- 3 bay leaves
- 1 ½ tsp freshly cracked black pepper
- 6 chicken thighs bone-in & skin-on
- fresh cilantro
Instructions
- Combine the seasoned rice vinegar, coconut milk, soy sauce, 12 cloves of garlic, 3 chilies, 3 bay leaves, and black pepper in a large zip-lock bag. Mix until very well combined.
- Add the chicken thighs and seal. Refrigerate for at least 2 hours (I marinated for nearly 7 hours).
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Place the chicken and marinade in a large pot or Dutch oven over high heat and bring to a boil.
- Reduce the heat immediately to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, about 30 minutes.
- Remove the chicken from the sauce and place it on a baking sheet.
- Raise the heat under the saucepot and boil until the sauce reduces down until it's the consistency of cream, about 15 minutes. Remove the bay leaves and chilies.
- Place the oven rack near the top of the oven and turn the broiler on.
- Place the baking sheet into the oven and brown the chicken for 5 to 7 minutes, or until they are starting to caramelize.
- Remove, turn the chicken, baste with the sauce, and repeat, 3-4 minutes more.
- Remove the chicken from the oven, place it back into the sauce on the stove, and cook for a few minutes more on medium-low.
- Place the chicken on a platter and drizzle with the sauce and the softened garlic cloves.
- Sprinkle with fresh cilantro and serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
