Adobo is unofficially the national dish of the Philippines. Regionally, dishes include the season blend with chicken, pork or fish. The meat is tender, braised in a rich sauce and sometimes the edges are crisped to perfection.
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1 1/2 cups rice vinegar
- 10 garlic cloves, peeled and smashed
- 1 tablespoon Home Cook’s Pantry Adobo Seasoning
- 3 whole bird’s-eye chilies or other fiery chili, if desired
- 4 pounds chicken thighs, drumsticks or wings
In a mixing bowl, combine coconut milk, soy sauce, rice vinegar, garlic, Adobo Seasoning and chilies, and mix well. Add in the chicken pieces and coat thoroughly. Marinade in the refrigerator for 2 hours.
Place the chicken and its marinade in a large pot or double boiler on stove, and bring to a boil over high heat. Reduce heat and simmer, covered, for 40 minutes, or until chicken is done (165° F) and sauce has thickened.
Remove chicken from pot and layout on a lined cookie sheet or roasting pan. Remove any pieces of chile or garlic. Place under broiler for 5 to 7 minutes, or until sauce caramelizes.
Yields 4 servings.