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.
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 Laotian Stir Fry towards the end of cooking the vegetables.