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Chicken Adobo
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Chicken Adobo

Course Main
Cuisine Asian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
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 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!