I used the NY Times adobo recipe because it called for coconut milk – I’ve had a can languishing in my cupboard for too long. Most recipes I skimmed over just went with what appears to be the consensus recipe ingredients of chicken, garlic, vinegar, soy sauce, bay leaves, and black pepper.After spending a few hours in the fridge marinating, I dumped the mixture out into a big pot and brought it to a boil. I’m using some dark soy in my take on the recipe, I have mushroom soy plus a glug or two of sweet soy with the regular light soy, rice vinegar, coconut milk, 12 cloves of pressed garlic, bay leaves and ground pepper. I tossed in some whole peppercorns as well. Reduce to a simmer, cover, and give it a hour.Remove the chicken pieces to a bowl, increase the heat to reduce the sauce. I went ahead and put these thighs under the broiler to get some crust on them while I waited.Return the chicken to the reduction to keep them warm while the rice cooks. I went ahead and steamed some broccoli to give my presentation color. This dish is delicious. I had some earlier in the week sans the coconut milk in the sauce, and turned it into a stir fry.
Posted on January 5, 2018, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged adobo chicken, coconut milk, rice vinegar, soy sauce. Bookmark the permalink. Comments Off on Chicken Adobo.