Sunday, August 9, 2009

Mark Bittman's Chicken Adobo

I came across another recipe that peaked my interest from Mark Bittman's How to Cook Everything. Usually I make Chicken Adobo with soy sauce and rice vinegar only but he suggested adding coconut milk to add richness to the dish and then broiling or grilling the chicken afterwards. Below is the recipe with my changes.

1 cup soy sauce
1/2 cup rice vinegar
1 tablespoon chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 1/2 cups coconut milk
1 whole chicken, cut into 8 pieces (I used 5 thighs and 5 drumsticks)

  • Combine the soy sauce, vinegar, garlic, bay leaves, pepper, 1 cup water and half the coconut milk in a large pan big enough to hold the chicken in one layer and bring to a boil over high heat.
  • Add the chicken, reduce the heat to medium low and cook, covered, turning once or twice, until the chicken is almost done, about 25 minutes.
  • At this point, you can refrigerate the chicken in the liquid for up to a day before preceeding; skim the fat before reheating.
  • Remove the chicken pieces from the liquid and dry them gently with paper towels, and then broil the chicken until hot, brown and crisp, turning as necessary.
  • In the mean time, boil the sauce along with the remaining coconut milk over high heat until it is reduced to about 1 cup
  • Serve the chicken with the sauce.

No comments:

Post a Comment