Print This Recipe Total time Yield 4Source Combo Between Oyster Food and Culture & Romy DorotanPublished

Chicken Adobo

This is my morphed version of the classic dish of the Philipines. Chicken Adobo can be made in countless ways. Mine is bold and spicy.
Chicken Adobo from Sippity Sup

Ingredients

  • 3 onions, peeled and quartered, root end intact
  • 2 cup coconut vinegar
  • 1 cup coconut milk
  • 20 clove garlic cloves, peeled and left whole
  • 3 bay leaves
  • 4 whole thai bird chili peppers, halved lengthwise, or to taste
  • 1 teaspoon whole black peppercorns
  • 3 pound boneless chicken thighs
  • salt, as needed
  • steamed jasmine rice with garlic, for serving (optional)
  • garnish with egg, mango, pineapple and/or more chilis
  • ½ teaspoon tumeric

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