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Chicken Adobo
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Adobo is to Filipino culture what pot roast and gravy is to Americans. Don’t be afraid of the vinegar in this dish. Once combined and cooked down with the chicken juices and coconut milk you’ll find yourself wishing you added more.
2-4

Ingredients

1 cup coconut milk

1/4 cup soy sauce or tamari

1-1/2 cup rice vinegar

12 garlic cloves, peeled

About a tablespoon of red chili flakes (depending on heat level)

3 bay leaves

1-1/2 teaspoons freshly ground black pepper

3 to 4 pounds chicken pieces

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Chicken Adobo
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Combine all 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.

2. 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.

3. 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.

4. Place chicken pieces on a roasting pan and place under broiler for 5-7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3-5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce. Serve with rice to soak up the delicious sauce.

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