Chicken Adobo

w/ Coconut Rice & Green Salad

Serves: 3

Cooking time ~1h

There are more than 7,000 islands in the Philippines and many different versions of Adobo. This one has Coconut Milk which I gather is not always traditional, but it's really tasty. It's sweet, salty and perfectly matches with a zingy salad.

Although this takes an hour overall, it's really easy to make. The flavours build and develop with time and it's very low maintenance.

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Ingredients:

6x Chicken Thigh Fillets

400ml Coconut Milk

5x Garlic Cloves

1/3 Cup White Wine Vinegar

2/3 Cup Soy Sauce

1tbsp Black Pepper

2tsp Sugar

3x Bay Leaves

1x Dried Red Chilli

1x Fresh Red Chilli

1x Cucumber

2x Avocados

4x Spring Onions

1 Lime

Fresh Coriander

Coconut Rice to Serve

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Method:

If you're using Dry Chilli, pour boiling water over it for about 20 minutes to re-hydrate it before use.

Start by heating some Vegetable Oil in a pan - you want the heat quite high as we're going to sear the Chicken on both sides. Crisp up your Chicken Thighs till they're nice and brown on each side, then transfer to a big pot.

You should have some residual oil from the Chicken, so get the heat on a medium and add in the Garlic Cloves and the re-hydrated Dry Chilli which have both been finely chopped and give it a good mix. Then, add the Coconut Milk, Sugar, Soy Sauce, Vinegar, Pepper and Bay Leaves. Mix well, slowly bring up to a bubble and then drop the heat right down.

Cover with a lid and let it cook away for about an hour.

While the Chicken is cooking away, chop your Spring Onions, Cucumber and Avocado and add them to a bowl. Season generously with Salt and Sugar. Squeeze the juice of your Lime over the top and mix through some finely chopped Fresh Coriander.

About 10 minutes before the hour mark, take the lid off the Chicken and bring back up to a simmer. This will help thicken the mixture. BE CAREFUL not to have the heat too high here as the sauce will be in danger of splitting (going too oily as opposed to creamy)

While that's happening, get your Rice on to cook (I used microwave which is super easy). I also fried off a Red Chilli and stirred that through the Rice when cooked.

Simple as that! When the sauce has thickened up, plate up however you like.

Enjoy! If you fancy giving this a go, please tag @wellgoodgrub on Instagram.

#WellGoodGrub