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Chicken Adobo
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Chicken Adobo

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ cups seasoned rice vinegar
  • 1 cup coconut milk
  • ¼ cup soy sauce
  • 12 garlic peeled, cloves
  • 3 Thai chilies or another fiery chili, whole
  • 3 bay leaf
  • 1 ½ tsp black pepper freshly cracked
  • 6 chicken thighs bone-in & skin-on
  • cilantro fresh

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken thighs and seal. Refrigerate for at least 2 hours (I marinated for nearly 7 hours).
  3. Remove the chicken from the refrigerator 30 minutes before cooking.
  4. Place the chicken and marinade in a large pot or Dutch oven over high heat and bring to a boil.
  5. Reduce the heat immediately to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, about 30 minutes.
  6. Remove the chicken from the sauce and place it on a baking sheet.
  7. 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.
  8. Place the oven rack near the top of the oven and turn the broiler on.
  9. Place the baking sheet into the oven and brown the chicken for 5 to 7 minutes, or until they are starting to caramelize.
  10. Remove, turn the chicken, baste with the sauce, and repeat, 3-4 minutes more.
  11. 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.
  12. Place the chicken on a platter and drizzle with the sauce and the softened garlic cloves.
  13. Sprinkle with fresh cilantro and serve. Enjoy!