Philippine National Dish Chicken Adobo

 Chicken Adobo

Time : 2 hours, plus 2 hours' refrigeration

It is the national dish of the Philippines, and whether it is cooked with chicken, pork, or fish is the subject of passionate and delectable debate across its 7,100 islands. Whichever method, the protein is cooked until it is rich, tangy, sweet, sour, and salty all at once by braising it in vinegar. It is occasionally then crisped at the edges over high heat and is always served with the remaining sauce. Its superiority results from the alchemy of the process and the harmony of its flavors. The acidity of the vinegar is lessened by cooking, which then interacts with the flavor of the meat to improve it. The consumption of adobo can affect one's attitude and eating preferences, whether it is done in the sweltering heat of Manila or the waning days of a New York winter. It is a challenging dish to cook just once. 

INGREDIENTS

Yield:

4 servings

1cup coconut milk

¼ cup soy sauce

1½ cup rice vinegar

12garlic cloves, peeled

3whole bird’s-eye chilies or other fiery chili

3bay leaves

1½ teaspoons freshly ground black pepper

3 to 4pounds chicken thighs.

PREPARATION For Chicken Adobo

Step 1

Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Step 2

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

Step 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.

Step 4

Place chicken pieces on a roasting pan and place under broiler for 5 to 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.