Chicken Adobo

1. 1

   Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag.

2. 2

   Add the chicken and turn to coat.

3. 3

   Refrigerate overnight or for at least 2 hours.

4. 4

   Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil.

5. 5

   Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

6. 6

   Heat broiler.

7. 7

   Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes.

8. 8

   Remove bay leaves and chilies.

9. 9

   Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize.

10. 10

    Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more.

11. 11

    Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.