Tuesday, March 17, 2009

Filipino Adobo Chicken

adapted from Big, Bold, Beautiful Food

This is the national food of the Philippines! And it was so mouth wateringly good that I can't wait to make it again. The sauce is sweet and tangy and has more flavor than I knew what to do with. As I looked for more detail on how to prepare it, I found that there were many variations on recipes, so feel free to experiment.

4-8 chicken thighs, bone-in and skin on
1/2 cup soy sauce
1/2 cup rice or white vinegar
3 cloves of garlic, crushed
3 bay leaves
12 peppercorns
1 can coconut milk
1/2 cup chicken broth
2 Tbsp olive oil
Chili sauce (optional for dipping and to add heat)

Marinate meat in soy sauce, vinegar and spices for 30 minutes to overnight. Put meat and marinade in a soup pot. Add the chicken broth and coconut milk and try to cover the meat as best you can (you can add a little water if the liquid is too shallow). Bring to a boil and simmer covered for 40 minutes on low heat. You don't really want it to be at a rolling boil, more of a slower cooking method on low heat.

Take out the meat and pat dry with paper towels. Skim the fat, bay leaves and peppercorns, then boil the remaining liquid and reduce by half. As the sauce reduces, the taste will also change so make adjustments as necessary (taste it every so often to make sure it isn't becoming too salty)

While the sauce is reducing, brush the sides of chicken with a little ketchup. Turn on the broiler and broil the chicken on a baking sheet until the skin is browning and crispy. Once it is brown, turn the chicken over the brown on the other side.

Pour reduced sauce over chicken and serve on rice with a side of veggies and pineapple.


Ninette Enrique said...

Hey Missy,

Thanks for trying this recipe out!

Super Angie said...

I tried this tonight with drumsticks (I didn't have any thighs with skin and bones). It was yummy! Steve said it smelled good about forty-five times while it was cooking. Always a good sign. :)