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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Not Meraflore’s Filipino Chicken Adobo Recipe

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This recipe for Not Meraflore’s Filipino Chicken Adobo is from The Oyetuga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Garlic 3 large cloves sliced
2 lbs chicken thighs
Salt
Ground pepper
Oil


Coconut mixture: whisk together in small bowl -
Coconut milk 3/4 cup
White wine vinegar 2 tblsp
Sugar 1 tblsp
2 oz Tamari soy sauce
Directions:
Directions:
Pat chicken dry. Season with salt and pepper.
Heat 1 tblsp oil in medium ovenproof skillet.
Add chicken, skin side down. Cook until well browned, 6-7 minutes. Flip chicken and cook until lightly brown on second side, about 3:minutes Transfer to a plate. Pour off all but 2:tsp fat from skillet.
Add sliced garlic to pan. Cook until fragrant. Add coconut mixture.
Return chicken and resting juices to pan. Bring to a simmer. Cook covered for 10 minutes. Uncover and cook an additional 10-15 minutes. Until sauce thickens and chicken is done; juices run clear and meat is fork tender
Place under broiler until skin is crisp, 3-5 minutes.
Serve with rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
An adaptation from a Marley Spoon recipe.

 

 

 

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