Chicken Adobo With Coconut Milk
Chicken Adobo with Coconut Milk is a revered dish in the Philippines, where it sparks lively debates over whether the classic version should feature chicken, pork, or fish. Regardless of the protein choice, the dish is characterized by braising in vinegar until tender, rich, and infused with a remarkable balance of sweet, sour, and salty flavors. The vinegar’s acidity softens during cooking, blending harmoniously with the meat’s taste, and sometimes the chicken is crisped in high heat, resulting in a delightful contrast. This dish is always served with a generous portion of its flavorful sauce, which is central to its excellence.
Ingredients
- Chicken thighs 3 to 4 pounds
- Coconut milk 1 cup
- Rice vinegar 1½ cups
- Soy sauce ¼ cup
- Freshly ground black pepper 1½ teaspoons
- Garlic cloves peeled (12)
- Whole bird’s-eye chilies or other fiery chili 3
- Bay leaves 3
Instructions
- Marinate the Chicken
- In a large, nonreactive bowl or resealable plastic bag, combine the coconut milk, soy sauce, rice vinegar, garlic, bird’s-eye chilies, bay leaves, and black pepper. Add the chicken thighs and turn to coat thoroughly. Refrigerate for a minimum of two hours, or ideally overnight, allowing the chicken to absorb the rich flavors.
- Cook the Chicken
- Transfer the marinated chicken along with the sauce to a large Dutch oven or pot. Place over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook for approximately 30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Reduce the Sauce
- Preheat the broiler. Remove the chicken pieces from the pot and place them in a large bowl. Raise the heat under the pot to medium-high and allow the sauce to reduce for about 10 minutes, or until it reaches a consistency similar to heavy cream. Remove the bay leaves and chilies at this stage.
- Broil the Chicken
- Place the chicken pieces on a roasting pan and broil for 5 to 7 minutes, or until the edges begin to caramelize. Turn the chicken, baste with the reduced sauce, and broil for an additional 3 to 5 minutes. Once finished, return the chicken to the pot, allowing it to cook for a few more minutes in the sauce. Serve the chicken on a platter, drizzling it generously with the rich sauce.