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Chicken Adobo w/ Coconut Milk
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Memories of Philippine Kitchens by Amy Besa & Romy Dorotan
Marinade: | |
1 cup | rice vinegar |
1 cup | coconut milk |
1/2 cup | soy sauce |
12 cloves | garlic, peeled & crushed |
3 | bay leaves |
3 | whole chiles |
1 1/2 teaspoon | balck pepper, freshly ground |
3 lb | chicken pieces |
In a large non reactive bowl (or heavy duty resealable plastic bag) combine marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate for at least 2 hours or overnight.
In a Dutch oven, heat marinade and chicken on high. Bring to a boil, then reduce heat and simmer , stirring occationally until chicken is cooked, 35 minutes.
Transfer chicken to a large serving bowl. Raise the heat to medium-high and reduce the sauce until the consistency is heavy cream, about 7 minutes. Season sauce with salt and pepper (& extra coconut milk) to taste. Return the chicken to sauce and cook until warmed through.
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