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CHICKEN ADOBO WITH COCONUT MILK

1 1/2 cup rice vinegar

1 cup coconut milk

1/4 cup soy sauce

10 garlic cloves ,peeled

3 whole bird’s eye cicllies or other fiery chili

3 bay leaves

1 1/2 tsp freshly ground pepper

3 to 4 pounds chicken cut up

Combine all of the marinade ingredients in alarge,nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediatly reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender,around 30 minutes.

Heat broiler. Transfer chicken pieces to a large bowl, raise heat under th epot to medium-high and reduce the sauce until it achieves almost the consistency of cream,about 10 minutes. Remove bay leaves and chillies.

Place the chicken pieces on a roasting pan and place under broiler for 5-7 minutes, until they begin to caramelize. Remove,turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicekn to sauce and cook for a few minutes more, then place on a platter and drizzle with sauce