Differences

This shows you the differences between two versions of the page.

--- filipino_chicken_adobo_with_coconut_broth [2022/08/03 16:21] – created hc2qk
+++ filipino_chicken_adobo_with_coconut_broth [2023/03/08 19:44] (current) – hc2qk
@@ Line 1: / Line 1: @@
 ====== Filipino Chicken Adobo with Coconut Broth ======
-Tags: [[asian]] [[chicken]] [[dinner]] \\
+Tags: [[Asian]] - [[chicken]] - [[dinner]] - [[Gluten Free|GF]] - [[GF Asian]] - [[GF chicken]] - [[GF dinner]]\\
 Active Time: 45 minutes \\
 Passive Time: 2 hours \\
@@ Line 7: / Line 7: @@
 ====Description====
+An incredibly savory Filipino dish that showcases the chicken thighs in a way that honors the strengths of the cut. With a wonderfully bright coconut sauce as its supporting cast, it's sure to impress.
 ====Source====
+[[https://www.177milkstreet.com/recipes/filipino-chicken-adobo-with-coconut-broth|Milk Street]]
 ====Ingredients====
-  *Ingredient
+  *Unseasoned rice vinegar: 1.5 cups
-  *Ingredient
+  *Low sodium soy sauce: 3/4 cup
+  *Garlic: 6 cloves, smashed
+  *Bird's eye chili: 6, halved lengthwise
+  *Bay leaves: 4
+  *Black peppercorns: 1 tbsp (whole) \\ \\
+  *Chicken thighs: 8 bone-in, skin-on (about 3 - 3.5 lbs) \\ \\
+  *Unsweetened coconut milk: 1 cup \\ \\
+  *Cilantro: 1/3 cup, chopped
 ====Notes====
-  *Note
+  *Don't use regular soy sauce - it must be low sodium or the sauce will end up too salty
-  *Note
+  *Serve with white rice, which can be used with leftover sauce
+  *Can substitute other small chilies for the bird's eye ones
-====Instructions====
+**Instructions**
-  -step 1
+  -In a large Dutch oven, combine the vinegar, soy sauce, garlic, chilies, bay leaves, and peppercorns
-  -step 2
+  -Add chicken thighs, submerging them. Cover and refrigerate for 30 - 60 minutes
+  -Bring the mixture to a boil over medium-high heat. Reduce to medium-low and cook, turning the thighs occasionally, until the chicken registers 170F, about 25 - 30 minutes. Adjust the heat as necessary to maintain a medium simmer
+  -Heat the broiler with an oven rack 6 inches from the element. Line a rimmed baking sheet with foil. Remove the chicken thighs from the pot and arrange skin side up on the baking sheet. Pat dry with paper towels and set aside
+  -Strain the cooking liquid, discarding the solids, then skim off the fat. Return 1 cup of the defatted liquid to the pot, stir in the coconut milk, and bring to a simmer over medium heat
+  -Take the pan off the heat, stir in the cilantro, then cover and set aside
+  -Broil the chicken until the skin is deeply browned and blackened in spots, 3 - 8 minutes (watch carefully). Serve in shallow bowls with steamed white rice, ladling the broth over the rice
 \\ \\
-Insert Image Here
+{{::filipinochicken1.jpg?200|}} {{::filipinochicken2.jpg?200|}}