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
Coconut Milk
125 ml
White Vinegar
can be reduced for a less sour flavour
125 ml
Soya Sauce
125 ml
Garlic Cloves
crushed
8
Bay Leaves
4
Spring Onion
chopped, for garnishing
4
Black Peppercorns
whole
1 tbsp
Corn Starch
1 tbsp
Water
175 ml

How to cook

Marinate the chicken

  • Combine the soy sauce, vinegar, peppercorns, garlic and bay leaves with the chicken.
  • Leave to marinate for at least 4-8 hours.

Start cooking

  • Transfer the chicken in its marinade to a Dutch oven (if you do not have a Dutch oven, you can use any baking pan and cover it tightly with aluminium foil).
  • Cover and roast the chicken skin-side up in the oven for about 35-40 minutes at 220°C.
  • Remove the cover (or aluminium foil) during the last 10-15 minutes to make the skin crispy.
  • Remove the Dutch oven from the oven after cooking.
  • Set aside the chicken, leaving the marinade and juices in the Dutch oven.
  • Mix together a slurry of coconut milk, corn starch and water.
  • 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 (about 3-5 minutes).
  • Optional: strain the sauce if you prefer not to have peppercorns in the final dish.
  • Pour the sauce over the chicken, garnish generously with spring onions and serve with some rice!
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