Chicken Adobo with Coconut Milk
This Chicken Adobo with Coconut Milk is from Sam Sifton’s new cookbook – See You On Sunday. It was originally published in the New York Times in 2011.
Servings: 6 Servings
Ingredients
- 1 Cup Coconut Milk
- ¼ Cup Soy Sauce
- 12 Cloves Garlic
- 1 ½ Cups Rice Wine Vinegar
- 3 Whole Birds-eye Chilles or Jalapeneo
- 3 Whole Bay Leaves
- 1 ½ Teaspoon Freshly Ground Black Pepper
- 3-4 Pounds Bone-in, Skin-on Chicken Thighs
Instructions
- Combine the coconut milk, soy sauce, rice vinegar, garlic, chiles, bay leaves and pepper in a large nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place the chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce the heat to simmer and cook stirring occasionally, until the chicken is cooked through and tender, about 30 minutes.
- Heat the broiler. Transfer the chicken pieces to a large bowl, raise the heat under the pot to medium-high and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove the bay leaves and chiles.
- Place the chicken pieces in a roasting pan and place under the broiler for 5-7 minutes, until they begin to caramelize. Remove the pan and turn the chicken, baste with the sauce, and return to the broiler, 3 to 5 minutes more. Remove the chicken from the pan, return the chicken to the sauce, and cook for a few minutes more. Place on a platter and drizzle heavily with the sauce.
Notes
You can replace 1 to 1 the soy sauce with coconut aminos and if you can find it or order it please try to use coconut vinegar in place of the rice wine vinegar.