Chicken Adobo
Description
The recipe won't take much time. Unlike many Asian dishes, chicken adobo is not spicy at all, but rather creamy. It is usually served with rice and sauce. Thighs work best, as they turn out moist, unlike breast meat. The use of coconut milk may seem unusual, but it gives a slightly sweet and delicate flavor. I don't recommend replacing it with regular cream, as it may curdle. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making chicken "Adobo."
- 2
Step 2
Wash the chicken thighs, dry them, and if they are large, cut them in half. Place the chicken in a bowl, add soy sauce and minced garlic, and mix well. Let it marinate for one hour at room temperature.
- 3
Step 3
Heat vegetable oil in a skillet over medium heat. Remove the chicken from the marinade, shake off the excess liquid, and place the pieces skin-side down in the skillet. Fry for 10 minutes skin-side down.
- 4
Step 4
Pour coconut milk and vinegar into a bowl with marinade. Add sugar, salt, and black pepper, mix well. Pour the mixture into a pan after frying the chicken and add bay leaf. Bring everything to a boil.
- 5
Step 5
Place the chicken in a skillet, skin side up. Cover the skillet with a lid, reduce the heat to medium-low, and simmer the chicken for 30–35 minutes. Transfer the chicken to a plate and cover it with a lid to keep it warm.
- 6
Step 6
Return the skillet to the heat and cook until the sauce thickens. Transfer the chicken adobo to a plate, pour the sauce over it, sprinkle with chopped green onions, and serve immediately.
- 7
Step 7
Can be served.