Combine all of the marinade ingredients in a large, nonreactive
bowl or resealable plastic freezer bag. Add the chicken and turn
to coat. Refrigerate overnight or for at least 2 hours.
Place chicken and marinade in a large lidded pot or Dutch oven
over high heat and bring to a boil. Immediately reduce heat to a
simmer and cook, stirring occasionally, until the chicken is
cooked through and tender, around 30 minutes.
Heat broiler. 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.
Remove bay leaves and chilies.
Place chicken pieces on a roasting pan and place under broiler
for 5 to 7 minutes, until they begin to caramelize. Remove, turn
chicken, baste with sauce and repeat, 3 to 5 minutes more.
Return chicken to sauce and cook for a few minutes more, then
place on a platter and drizzle heavily with sauce.
Originally Submitted
1/6/2011
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