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Combine 12 peeled cloves of garlic, 3 bay leaves, 2 hot chili peppers
and 1.5 teaspoons of ground black pepper, Add 60 ml of soy sauce, 350 ml of rice vinegar
and 250 ml of coconut milk and mix.
Cut the chicken into 8 parts. Add into the
marinade, cover and refrigerate for at least two hours or overnight.
Transfer the chicken and the marinade to a large pan, cover and bring to boil. Reduce
the heat and simmer for 20-30 minutes, until the chicken is tender.
Transfer the chicken to a baking pan and place in a 220 degrees Celsius oven, until golden
brown, about 10 minutes. Strain the sauce into a saucepot, and reduce
over medium- high heat until it is the consistency of heavy cream.
Transfer the chicken to a plate and pour the sauce over the chicken. Chicken adobo is delicious
served with rice. Please visit our website for eggplant adobo
recipe and other delicious easy to follow recipes.