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Coconut Chicken Adobo

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Makes 4 servings 1x

Time At least 3 hours

THE RIGHT SOY SAUCE A Filipino brand of soy sauce is helpful to get the right sodium level. If that’s
not possible, use a brand you know is not overly salty, since the flavors concentrate during cooking.

Units Scale

Ingredients

  • 1 tablespoon black peppercorns
  • 5 garlic cloves
  • 1 cup soy sauce (see the note above)
  • 1/2 cup palm vinegar, or 1/2 cup cider vinegar mixed with 1 tablespoon honey
  • One 14-ounce can coconut milk
  • 2 bay leaves
  • 1 hot red chile (like serrano or Thai), sliced
  • 1 whole chicken (3 to 4 pounds), cut into 8 pieces
  • 3 tablespoons good-quality vegetable oil
  • 2 scallions, sliced, for garnish
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Using a mortar and pestle, crack the peppercorns (or put them in a plastic bag and crush with a rolling pin). Smash the garlic on a cutting board with the flat side of a knife and peel it. Combine the pepper-corns, garlic, soy sauce, vinegar, coconut milk, bay leaves, and chile in a large roasting pan. Add the chicken in a single layer and turn to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 12.
  2. Put the chicken and marinade in a large pot and bring to a boil. Reduce the heat so the mixture bubbles gently. Cover and cook, turning once or twice, until the chicken is no longer pink inside but not falling apart, 30 to 35 minutes, removing pieces as they finish (keep an eye on the chicken breast, especially). Prepare a grill for direct cooking or turn on the broiler and position the rack 4 inches below the heat source.
  3. Remove the chicken from the sauce and drain on paper towels. Turn the heat under the pot to high and cook the sauce until reduced to about 1 cup. Discard the bay leaves, taste and adjust the seasoning, and keep the sauce warm.
  4. While the sauce reduces, pat the chicken dry and coat the pieces with the oil. Grill or broil the chicken until the skin is brown and crisp, 4 to 5 minutes per side. To serve, spoon the sauce over the chicken and garnish with the scallions and cilantro.

— Recipe from Dinner for Everyone