Chicken Adobo in Coconut Milk

 


Ingredients

  • 1 1/2 cup rice vinegar
  • 1 cup coconut milk (canned) If you bake it use a can of coconut milk omit broth
  • 1/3 cup soy sauce or coconut aminos or tamari
  • 1 T RAW honey
  • 12 pieces garlic cloves peeled, crushed
  • 3 pieces bay leaves
  • 1 1/2 teaspoons ground black pepper & 2 T patis (fish sauce)
  • 1 3 to 4 pounds whole chicken quartered, cut into serving pieces ( I used 5 chicken quarters
  • 1 cup organic chicken broth
  • for serving: steamed rice or cauli riced
  • chopped chilies for serving and green onions

Method

  • In a large nonreactive bowl, combine the marinade ingredients : rice vinegar, honey, fish sauce,  coconut milk, soy sauce, garlic cloves, bay leaves, ground black pepper. Add the chicken and coat the pieces with the marinade. Refrigerate for 2 hours or overnight.
  • In a large saucepan, over high heat place the chicken, the marinade and broth. Bring to a boil, then reduce the heat and simmer, stirring now and then, to make sure the chicken is covered in the liquid, until the chicken is cooked till tender. This will cook for 40 to 45 minutes, over a slow simmer.
  • Then transfer the chicken pieces to a large bowl and set aside for a few minutes. Meanwhile, raise the heat to medium  and continue cooking the sauce, until it is reduced to the consistency of heavy cream. This should take 5 minutes.
  • Return the chicken pieces to the sauce and cook a few minutes more, about 8 to 10 minutes or till chicken is warmed through. Serve over cauli rice and chopped chilies and green onions.
 I have made chicken adobo braised but I did it in the oven instead. Omit the chicken broth and use a full can of coconut milk to marinate. Flip it after 2 hours and marinate the other side. Than bake it in a 350 oven for an hour. Flip it half way. So I baked it w/ it facing down than baked it flipped up the last 30 minutes. Did not need to reduce the sauce at all. I drizzled the sauce over cauli rice and garnished w/ sliced jalepenos and green onions.


SOURCE: AsianinAmeria

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