Chicken Adobo sa Gata

Charlie asked for Chicken Adobo for supper tonight. He first had it when he worked at Zones in Seattle. 

 Traditional Chicken Adobo Sa Gata  serves 4-6, a Filipino recipe

2 to 2 1/2 lbs. chicken bone- in thighs

1 whole head garlic, cloves smashed

1/4C.soy sauce

1/3 C. cane vinegar or white vinegar, divided

1 or 2 tsp. neutral oil

2 or 3 dried bay leaves

1 1/2 tsp. whole peppercorns, lightly crushed

1/2C. water

1 C. coconut milk-first pressed if available

optional ( regional)

2 or 3 Thai chilies

1 small onion sllced, sliced ( not always traditional but common in home kitchens)

Combine chicken, garlic, soy sauce and half the vinegar

Marinate 30 minutes (or cook immediately- both are authentic)

Heat oil in heavy pot over medium heat .Remove chicken from marinade & brown on all sides.

Add garlic from marinade and saute until fragrant.

Pour in marinade, remaining vinegar, bay leaves, peppercorns and water.

Do not stir for the first 5 minutes -  this allows the vinegar to mellow.  simmer uncovered 20-25 minutes until chicken is tender and the sauce reduces.

Lower the heat and stir in the coconut milk.  Simmer 10-15 minutes until the sauce thickens

Taste and adjust saltiness with a splash of soy or water- not sugar.

Optional, let oil slight separate for a richer, traditional finish. 

remove bay leaves before serving.