Chicken Adobo

• Gluten free

• Meat

  • 5 Chicken drumsticks
  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 2 Bay leaves
  • 2 tbsp Cilantro
  • 4 cloves Garlic
  • 1 Red chili, Dried

• Canned Goods

  • 1 14 oz. can Coconut milk

• Condiments

  • 1/2 cup Soy sauce, low sodium

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1/4 tsp Black pepper, ground

• Oils & Vinegars

  • 1/3 cup Distilled white or cane vinegar
  • 1 tbsp Oil

Found on thewoksoflife.com

Description

Ingredients

• 4 bone-in skin-on chicken thighs
• 5 chicken drumsticks
• 1 tablespoon oil
• 1 14 oz. can coconut milk (400 ml)
• ½ to ⅔ cup low sodium soy sauce (We DO NOT recommend using light soy sauce for this dish, as it is too salty)
• ⅓ cup distilled white or cane vinegar
• ¼ teaspoon ground black pepper
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 dried red chili (optional)
• steamed jasmine rice, for serving
• 2 tablespoons chopped cilantro (optional)

Directions

• Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp.
• Add in the coconut milk, soy sauce, vinegar, pepper, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid).
• In the last 10 minutes of cooking, crank up the heat to medium high to thicken the sauce slightly. Serve over rice, and garnish with cilantro, if using.