Differences

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--- filipino_chicken_adobo_with_coconut_broth [2022/08/03 16:29] – 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 26: / Line 26: @@
   *Don't use regular soy sauce - it must be low sodium or the sauce will end up too salty
   *Serve with white rice, which can be used with leftover sauce
-  *Can substitute other small chiles for the bird's eye ones
+  *Can substitute other small chilies for the bird's eye ones
-Test
+**Instructions**
+  -In a large Dutch oven, combine the vinegar, soy sauce, garlic, chilies, bay leaves, and peppercorns
+  -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
 \\ \\