Chicken Adobo (NY Times)

Chicken Adobo (NY Times)



    1. 1 cup coconut milk
    2. 1/4 cup soy sauce
    3. 12 garlic cloves, peeled
    4. 3 whole bird’s-eye chilies or other fiery chili
    5. 3 bay leaves
    6. 1½ teaaspoons freshly ground black pepper
    7. 3 to 4 pounds chicken thighs

Gör så här

    1. 1.

      Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

    2. 2.

      Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes

    3. 3.

      Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

    4. 4.

      Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

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