Chicken Adobo
One of the most incredible Asian chicken thigh recipes I have ever come across. Intense in flavor, but so quick and easy to prepare! The chicken is so tender, it's like it's been cooked slowly.
Ingredients
- 1 tablespoon oil
- 2 teaspoons sugar
- 5 chicken drumsticks
- 4 bone-in skin-on chicken thighs
- 4 cloves garlic (smashed)
- 2 bay leaves
- 1 dried red chili (optional)
- 14 oz. can coconut milk (400 ml)
- 1/2 to 2/3 cup low sodium soy sauce (115-155 ml, We DO NOT recommend using light soy sauce for this dish, as it is too salty)
- 1/4-1/3 cup distilled white or cane vinegar (60-80 ml)
- 1 teaspoon black peppercorns (or 1/2 teaspoon ground black pepper)
- 2 tablespoons cilantro (chopped, optional)
Instructions
First, rinse the chicken pieces and dry them well with paper towels. Heat a large skillet or Dutch oven over medium-high heat and add the oil. Brown the chicken on all sides until crisp.
Then, add coconut milk, soy sauce, vinegar, sugar, pepper / peppercorns, bay leaves, garlic and chilli.
Bring to a boil and reduce the heat to low. Cover the pan and simmer for 1 hour (add a little hot water if you need more liquid).
During the last 10 minutes of cooking, increase the heat to medium-high to slightly thicken the sauce. Serve over rice and garnish with cilantro, if necessary. Happy Cooking Time.
