https://cooking.nytimes.com/recipes/1013419-chicken-adobo?smid=ck-recipe-iOS-share
- 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
PREPARATION
PREPARATION
- 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
- https://twitter.com/mathowie/status/1278542746181971968?s=20
