Chicken Adobo with Coconut Milk

Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo.  I make it Bicol Island style: spicy with coconut milk, although I can’t handle too much spice, so I toned it down. If you want more heat, add a few of those dried small red chilies and serrano chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. And it’s even better the next day.

Ingredients:

1 large cut-up chicken. Remove wing tips, back and rib bones. I use the back and rib bones to make Roz’s Jewish Chicken Soup .

You can also save time and trouble and make this with chicken wings and and bone-in thighs.

Marinade:

1 onion, chopped
4 cloves of garlic, minced
1 tsp finely minced fresh ginger
½ cup coconut milk 
1/2 cup soy sauce
¼ cup apple cider vinegar
1 tsp hot chili oil
1 tsp sesame oil
1 tsp fish sauce
2 bay leaves
1 tsp ground black pepper
1/2 tsp paprika
Thai bird chilies and serrano chilies if extra heat is desired
 

Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot.

Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. For a pan-Asian dinner, add cooked sliced chicken to towards the end of cooking the vegetables.