Adobo Chicken
Level
moderate
Cooking
60 min
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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