Chicken Adobo

When I saw this chicken adobo recipe on New York Times Cooking it looked too good to resist. I was quite curious how it would turn out because it used some strong-flavored ingredients like lots of rice vinegar, soy sauce, coconut milk, and tons of fresh garlic. The house smelled incredible while the meat simmered in the marinade and my entire family thought the chicken was wonderful, although my son said it was a bit spicy for his tastes. I paired this chicken adobo with garlic rice and roasted green beans with shiitake mushrooms and garlic for a healthy and very delicious meal. This chicken will be on regular rotation in my house.

How to Make Chicken Adobo

Combine the seasoned rice vinegar, coconut milk, soy sauce, 12 cloves of garlic, 3 chilies, 3 bay leaves, and black pepper together 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 prior to 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 and place 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!

Chicken Adobo

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Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Course: Main

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking / Original by New York Times Cooking

Equipment

• Large Heavy Pot or Large Dutch Oven
• Baking Sheet

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 together 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 prior to 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 and 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!

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