Cooking Chicken Adobo With The Twitterer

When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo". Over time, dishes prepared in this manner came to be known by this name as well.

Here is a tasty, spicy treat that serves about 4 to 5 people!

1½ cup vinegar

1 cup coconut milk

¼ cup soy sauce

12 garlic cloves, crushed and peeled

3 whole fiery chilies

2 tablespoons thinly sliced fresh ginger root

3 bay leaves

1½ teaspoons freshly ground black pepper

3 to 4 pounds of chicken thighs

1. Combine marinade ingredients in a large bowl or ziploc plastic freezer bag. Add chicken and turn or shake to coat. Refrigerate for at least 3 hours. (Or - better yet - overnight!)

2. Place chicken and marinade in a large pot over high heat. Bring to a boil. Immediately reduce heat to a simmer and cook, put a lid on the pot and stir occasionally, until the chicken is cooked through and tender, around 30 minutes.

3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

4. Place chicken pieces on a roasting pan. Place under broiler for about 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

OPTIONAL INGREDIENTS may be added at your discretion:
3 medium-sized potatoes, quartered -or- WHOLE or halved hard-boiled eggs.

What's for dessert? Ginataang Monggo!

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