Adobo Chicken
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Adobo Chicken

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Level

moderate
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Cooking

60 min
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Preparation

255 min
Ingredients
Servings
4
chicken legs (bone-in and skin on)
1 kg
soya sauce
125 ml
white vinegar
125 ml
whole black peppercorns
1 tbsp
garlic cloves, crushed
8
bay leaves
4
coconut milk
125 ml
cornstarch
1 tbsp
water
175 ml
spring onion, chopped for garnishing
4
How to cook
Step 1
  • Combine the soy sauce, vinegar, peppercorns, garlic and bay leaves with the chicken. Leave to marinate for at least 4 – 8 hours.
Step 2
  • Transfer the chicken in its marinade to the Dutch oven. Cover and roast the chicken skin-side up in the oven for about 35 – 40 minutes at 220°C.
Step 3
  • Remove the cover during the last 10 – 15 minutes to help make the skin crispy.
Step 4
  • Remove the Dutch oven from the oven after cooking. Set aside the chicken, leaving the marinade and juices in the Dutch oven.
Step 5
  • Mix together a slurry of coconut milk, cornstarch and water.
Step 6
  • Place the Dutch oven on the stove over medium heat. “Deglaze” the pan with the slurry and cook until the sauce is thickened and glossy for about 3 -5 minutes.
Step 7
  • Pour the sauce over the chicken and garnish generously with spring onions. Serve with some rice!
Tip:
  • If you do not have a Dutch oven, you can use any baking pan. However, ensure that it is covered tightly with aluminium foil and remove the foil during the last 10 – 15 minutes of cooking as well.
  • You can choose to strain the sauce if you prefer not to have peppercorns in the final dish; for a less sour flavour, you can also reduce the amount of vinegar slightly.
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