This Classic French Chicken Dish From Daniel Boulud Turns Vinegar Into Liquid Gold. Get the recipe in the comments, and make sure to create an account on myrecipes.com ... Show more
www.foodandwine.com/poulet-au-vinaigre-12111040?taid=6aa3410063e1e8000182a556
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Key FactsChicken Adobo with Three Coconut Ingredients
Jan 5, 2024 · Reading time: ~30 sec.
Summary created with AI assistance · Source: cooking.nytimes.com
Summary created with AI assistance · Source: cooking.nytimes.com
- The recipe yields 6 to 8 servings and uses 4 pounds of bone-in, skin-on chicken drumsticks and thighs along with 15 garlic cloves.
- Garlic, whole and ground black pepper, and red-pepper flakes cook in coconut oil for about 5 minutes before the chicken is browned skin-side down for about 5 minutes.
- Coconut milk, coconut vinegar, soy sauce, bay leaves, and 1 cup of water are added, and the dish simmers over medium-low heat for about 1 hour.
- The heat is then increased and the sauce is reduced for about 15 minutes before the chicken and sauce are served over rice.
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