Since we’re stuck at home even more (because we feel guilty if we do not spend more time with him), we decided to do some more cooking - Porgy made America's Test Kitchen’s Chicago-style deep dish pizza while I made NYTimes’ Chicken Adobo after reading the their article on how each Filipinos make Chicken Adobo a bit differently from the other person.
I have never made Chicken Adobo with coconut milk before so I thought it is kind of interesting that the recipe calls for it and the marinade mixture smells fantastic. Although I love the taste, I thought the vinegar is a bit too overwhelming in both the chicken and the sauce so if I have to make some adjustment to the recipe, I would cut back on the vinegar and maybe added some palm sugar to help the chicken to caramelize even more.
1 cup coconut milk
¼ cup soy sauce
1½ cup rice vinegar
12 garlic cloves, peeled
3 whole bird’s-eye chilies or other fiery chili
3 bay leaves
1½ teaspoons freshly ground black pepper
3 to 4 pounds chicken thighs
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
- Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
- Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.