Recipes
![Chicken Adobo by Chelsea Goodwin]()
Chicken Adobo by Chelsea Goodwin
Energy
923 cals
Protein
54 g
Carbs
11 g
Fat
74 g
Calculated automatically based on ingredients
Ingredients
- 1 Tbs vegetable or coconut oil
- 4 Large skin on, bone in chicken thigh cutlets (1.2kg)
- 8 Large cloves garlic, smashed
- 1/4-1/2 tsp crushed chillies
- 1 Tsp whole black peppercorns
- 8 Dried bay leaves
- 1/2 Cup reduced-salt soy sauce
- 1/2 Cup white vinegar or coconut vinegar
- 400g Tin coconut milk
- 1-3 Tbs brown sugar
Directions
1
Heat oil in a large pan over medium-high heat. Pat chicken pieces dry with a paper towel and place skin side down in the pan. Cook for 4-5 mins or until skin is light golden brown then turn over and cook on the other side for a few mins.
2
Remove chicken from the pan (set aside on a plate), turn the heat down to medium low and scoop out all of the fat except for about 1 Tbs.
3
Lightly fry the smashed garlic cloves, peppercorns and crushed chilli for 1 minute then add in the soy sauce, coconut milk, vinegar, bay leaves and 1 Tbs of sugar
4
Stir together and increase heat to medium high. When it starts simmering, reduce to medium low and add chicken pieces back in, skin side up
5
Simmer partially covered for 1 hour, turning chicken, skin down, half way through. If you're serving with rice, put it on just before the 1 hour is up
6
After 1 hour remove the lid, remove the chicken from the pan to a plate or tray and strain the sauce through a metal sieve over a jug or bowl. Return the strained sauce to the pan and turn up to medium high to allow it to reduce (uncovered) and thicken. Taste and add 1-2 Tbs brown sugar if you would like a sweeter sauce
7
Optional step: If you want a crispier skin- pop the chicken on a tray under the grill for a few mins (keep an eye on it!) until it's golden brown
8
Return the chicken to the pan skin side up while the sauce continues to thicken
9
Serve chicken over rice and spoon the sauce over both the chicken and the rice.
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