Chicken Adobo

Readers of the NYTimes Sunday Magazine have probably come across “The Adobo Experiment” already, but for those of you who haven’t, here’s what I did.

Chicken Adobo

1. Rinse and pat dry 4 chicken thighs. Season with salt and pepper. In a hot dutch oven, melt generous (and equal) portions butter and olive oil, and sear on both sides for about 5 minutes. When the skin is nicely browned, drain the pot of juices and return chicken pieces to the pot.

2. Using the remaining grease in the pan, add the 10 cloves of garlic and stir to prevent burning. When garlic becomes fragrant, add 1 can low fat coconut milk, 1/4 cup low sodium soy sauce, and at least 1 cup of vinegar (less if you don’t like it so tart). Don’t forget to throw in 3 bay leaves and a few chili peppers.

3. At this point, there’s not much else you need to do. I like to add the liquid ingredients around the thighs, not on them, leaving the skin untouched and crispy. Keep the pot simmering at the lowest possible heat, uncovered for at least 45 minutes.



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