Chicken Adobo

Ingredients:

3 onions, peeled and quartered, root end intact

2 c coconut vinegar

1 c coconut milk

20 clv garlic cloves, peeled and left whole

3 bay leaves

1 t whole black peppercorns

3 lb boneless chicken thighs

0 salt, as needed

0 steamed jasmine rice with garlic, for serving (optional)

4 whole thai bird chili peppers, halved lengthwise, or to taste

0.5 t tumeric

0 garnish with egg, mango, pineapple and/or more chilis

Summary

Yield	Servings
Source	Combo Between Oyster Food and Culture & Romy Dorotan
Prep time	3 hours
Recipe	Poultry
Ingredients	vinegar salt rice onions garlic coconut milk chilis chicken bay leaves

Directions

In a medium bowl, combine onion wedges, vinegar, coconut milk, garlic, tumeric, bay leaves, chiles, and peppercorns. Add chicken; Stir to coat. Then let it marinate, covered, in the refrigerator for at least 2 hours.

Arrange chicken and onion wedges in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes. Taste for salt and seasonings.

Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.

Prepare the rice to your liking. Fluffy with a bit of garlic is traditional.

Transfer chicken to a serving platter, and top with reduced sauce, and onion wedges. Serve with rice and your choice of garnish.

Notes:

serves 4

Combo Between Oyster Food and Culture & Romy Dorotan

Comments

This has a decidedly Indian

This has a decidedly Indian flair--sounds great! I love the beautiful color that the turmeric imparted to the dish. It's great stir-fried in rice. Beautiful presentation and most dishes from the Philippines don't really photograph well.

Anonymous | Jul 14th, 2010 at 7:36 pm | Reply