Chicken Adobo
Chicken Adobo is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 882 calories, 57g of protein, and 69g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut vinegar, garnish, chicken thighs, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. From preparation to the plate, this recipe takes about 3 hours.
Instructions
In a medium bowl, combine onion wedges, vinegar, coconut milk, garlic, tumeric, bay leaves, chiles, and peppercorns.
Add chicken; Stir to coat. Then let it marinate, covered, in the refrigerator for at least 2 hours.Arrange chicken and onion wedges in a clay pot or Dutch-oven.
Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes. Taste for salt and seasonings.Preheat broiler.
Remove chicken from pot, and place on a baking sheet or broiler pan.
Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.Prepare the rice to your liking. Fluffy with a bit of garlic is traditional.
Transfer chicken to a serving platter, and top with reduced sauce, and onion wedges.
Serve with rice and your choice of garnish.