240 minutes
A traditional Filipino dish featuring chicken thighs marinated in a mixture of coconut milk, soy sauce, rice vinegar, garlic, chilies, and bay leaves, then simmered and broiled to perfection.
cups
cups
cups
Garlic Clove, peeled
each
Bird's Eye Chilies
each
each
teaspoons
0 lb
1. Prepare Marinade
In a large nonreactive bowl or a resealable plastic freezer bag, combine the coconut milk, soy sauce, rice vinegar, garlic cloves, chilies, bay leaves, and freshly ground black pepper. Add the chicken thighs to this mixture, ensuring they are well-coated. Refrigerate the chicken for at least 2 hours, but if you have the time, overnight marination will yield the best results.
2. Cook Chicken
Place the marinated chicken along with all the marinade into a large lidded pot or Dutch oven. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let the chicken cook gently in the simmering liquid for about 30 minutes.
3. Reduce Sauce
After the chicken is cooked through and tender, transfer it to a bowl and set it aside. Increase the heat under the pot and allow the sauce to reduce for about 10 minutes.
4. Broil Chicken
Preheat your broiler. Place the chicken thighs on a roasting pan and broil them for 5 to 7 minutes on each side, basting with the reduced sauce in between.
5. Reheat Chicken
Return the broiled chicken to the pot with the reduced sauce. Cook briefly to reheat the chicken and ensure it’s well-coated with the sauce. Plate the chicken, drizzle with extra sauce, and serve immediately.
Pork Adobo, Beef Adobo, Fish or Seafood Adobo, Tofu or Tempeh Adobo.
Substitute chicken with another protein like pork belly, beef, or even tofu for a vegetarian option. The fattiness of pork belly, in particular, can add an indulgent twist to the adobo.
Creamy Adobo, Pineapple Adobo, Thai-Inspired Adobo, Adobo with a Citrus Twist.
Grilled Adobo-Marinated Proteins.
Add the zest and juice of one lime or lemon to the simmering sauce, which will cut through the richness of the coconut and add a refreshing zesty note to the dish.
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