Friday, June 12, 2009

Chicken adobo

This was delicious and would be even better finished on the grill, but sometimes one must make do with one's yardless, dishwasherless apartment. The chicken is slowly cooked in liquid and then roasted, broiled, or grilled to create wonderfully tender meat with nice brown, crispy skin.

Next time I make it, I'll use the broiler for an even crispier skin, reduce the amount of soy sauce, and use more garlic. Everything's better with more garlic.

Chicken Adobo
(from How to Cook Everything)
1 c. soy sauce
1/2 c. rice vinegar (or other mild white vinegar)
1 T chopped garlic
2 bay leaves
1/2 t freshly ground black pepper
1 1/2 c (1 can) coconut milk
1 c. water
3-4 lbs chicken parts (skin on, bone-in)

Combine soy sauce, vinegar, garlic, bay leaves, pepper, 1 c. water, half the coconut milk in large covered skillet. Bring to boil, add chicken, reduce heat to simmer.
Cook, covered, for 20 mins, turning chicken halfway through.

Heat oven to 450 or heat up broiler or grill; remove chicken pieces from liquid. Add remaining coconut milk to sauced; boil over high heat until reduced to about 1 cup (mine did not get nearly this reduced-- just boil it until everything else is done). Grill, broil, or roast the chicken until brown and crisp, 10-15 minutes under a broiler or on the grill, or 20-30 in the oven.

Serve chicken with sauce and rice.

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