CHICKEN ADOBO (ADOBO SA GATA)😍

If you are not head over heels in love with Chicken Adobo, it’s probably because you haven’t tried it. Inspired by the adobo from my favorite Filipino restaurant, the use of coconut milk (traditional to Bicol) makes an absolutely irresistible sauce you will want to bathe in. Go ahead, drink the sauce leftover, I won’t judge ;)

This dish pairs well with some green beans and rice to soak up the sauce, or with a simple tomato and onion side salad. But at least make the rice - you need a vehicle to drive that sauce home.

Makes 3-4 servings.

Ingredients:

For the Chicken Adobo:

• 4-5 skinless chicken thighs (I like bone in and just remove the skin myself, but you can use boneless and skinless)

• 1 large onion, sliced thinly

• 3 bay leaves

• 3 tbsps neutral oil

• 1 can full fat coconut milk

For the Marinade:

• ¾ cup soy sauce

• ¾ cup vinegar (Filipino palm vinegar is most traditional, but I like to use a blend of white vinegar and rice vinegar, but you can also do a combination of apple cider vinegar and white or rice vinegar)

• 8 cloves garlic

Directions:

For the Chicken Adobo:

• Add chicken, soy sauce, vinegar, and garlic to a large ziploc bag and marinate overnight if possible, but at least 1 hour. 

• Heat oil in a large dutch oven or skillet with a tight fitting lid on high. 

• Remove the chicken from the bag and reserve the marinade.

• Add the chicken pieces to the oil, ensuring not to crowd the pan. Sear for 3-4 minutes or until you get some brownness. 

• Flip and cook another 1-2 minutes and transfer to a plate and set aside.

• Add in some more oil and cook the sliced onions on medium heat until soft and a little charred (about 6-7 minutes). Use a wooden spoon to start breaking up the browned bits at the bottom of the pan.

• Add in the marinade and the coconut milk and bring to a boil, scraping up the rest of the browned bits from the bottom of the pan.

• Reduce to a simmer, add back in the chicken, and cook for 25-30 minutes with the lid on until the chicken is cooked through.

• Remove the chicken, turn the heat to medium-high, and reduce uncovered, stirring frequently until sauce has thickened (about 5-10 minutes).

• Add back in the chicken and coat in the sauce and serve! Serve with cauliflower rice or rice.