An amazing dish like nothing else. The vinegar creates some strange reaction with the chicken that works magic. This is Philippines style with coconut milk, but you can leave that out to make it a healthier.
- 1 can (cup) coconut milk
- ¼ cup soy sauce. I tried sweet soy once, don’t do that.
- 1½ cup rice or white vinegar (not cheap distilled)
- 12 garlic cloves, peeled and smashed a bit. Easier if you smash first, then peel.
- Some whole, some sliced Thai (or other) chilis – 10 thai chilies with seeds is around 2-3 stars. It would also be fine with other chilies like Jalapenos.
- 5 bay leaves
- 1½ teaspoons freshly ground black pepper
- 3-4 pounds chicken thighs
1. Combine all of the ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and make sure it’s all covered up. Refrigerate overnight or at least for a few hours.
2. Place everything into a large lidded pot 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. Skim the excess fat and floating solids as it accumulates on top.
3.Remove the chicken pieces, leaving the sauce in the pot. Raise heat under the pot to medium and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes, maybe more. I browned it up once by reducing too fast – it wasn’t bad but also wasn’t right.
4. At the same time, place the chicken on a BBQ or under the broiler 5 to 7 minutes, until the skin begins to caramelize. For extra credit, cook first on the non-skin side, then put on a little more sauce and crispy-up the skin side.
Serve with rice, and the sauce poured over the chicken. Use about the same amount as you would gravy and then people can add more if they want.
Serves 4-8 depending on appetites.
Note – don’t substitute chicken breasts – they don’t soak up the sauce. I get them with bone and skin which gives the most flavor, but you can edit that.
You can use pork or other meat, but I haven’t tried that. The chicken is too good!
(haven’t made this yet)
- 8 guajillo chiles, dried
- 8 ancho chiles,dried
- 6 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon Mexican oregano
- 1/4 cup lemon juice
- 1/2 cup white vinegar
- 3/4 cup orange juice
- 1 medium onion, peeled and diced
- 2 tablespoons tomato paste
- jalapenos, seeded and diced – depending on hotness
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