Food From Home

Cooking at home for fun, health and frugality!

Chicken Adobo

on March 28, 2016

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This dish is one of Hagbard’s favorites. It takes about an hour to make so not a fast dinner but not very complicated. The chicken is really tender and the skin gets nice and crisp. I use chicken thighs with the skin on but you could also cut up a whole chicken. We usually have this with rice and a vegetable.


 

Chicken Adobo

1/2 c soy sauce

1/2 c apple cider vinegar

1/3 c brown sugar

1/2 c water

1 onion, sliced

1 T garlic, minced

2 bay leaves

1/2 tsp black pepper

1 1/2 c coconut milk

1 lb-4 lb cut up chicken parts (skin on)

Combine soy sauce, vinegar, brown sugar, water, garlic, onion, bay leaves, pepper, and 3/4 c of the coconut milk in a large covered skillet or saucepan. Reserve the remaining coconut milk for later. Bring mixture to a boil over high heat. Add the chicken in a single layer to the pan and reduce heat to medium. Cook about 20 minutes.

Heat oven to 450 F. Remove chicken from liquid and put in a baking dish. Place in oven and roast about 20 minutes- turning a few times- or until brown and crispy. Meanwhile, add the remaining coconut milk to the sauce and bring to a boil. Cook until reduced to about 1 cup- about 20 minutes. Serve warm sauce with chicken.


 

From my home to yours,

Lounmoun

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