1 (3 1/2-to 4-pound) chicken, cut into serving pieces
1 cup soy sauce
1/3 cup vinegar
1 head garlic, cloves separated and crushed
Dash black peppercorns
1 bay leaf
Sliced jalapeno or Thai chile, optional
2 tablespoons sugar
1 (19-ounce) can coconut milk
Place the chicken in a bowl or dish. Combine the soy sauce, vinegar,
crushed garlic, some peppercorns, the bay leaf and optional chile. Pour
over the chicken and marinate overnight in the refrigerator.
The following day, heat the grill to medium-high. Remove the chicken from
the marinade; reserve the marinade. Grill the chicken until browned,
about 5 minutes a side.
Add the browned meat to a pot with the marinade and bring to a rapid
boil. Boil a couple of minutes (to kill off any bacteria, or if you
prefer, you can make a new batch of sauce with fresh soy sauce and
vinegar). Reduce the heat and simmer the chicken until the juices run clear
when the chicken is pierced with a fork, about 30 minutes. Add the sugar,
then taste. The adobo should not be too sweet, but adding sugar reduces
the salty taste. If the sauce tastes too strongly of vinegar, remove
some of the marinade and add soy sauce. (The stew should taste strong
because it will be diluted with coconut milk.) Add the coconut milk and
stir until the color of the stew is light brown.
Serve with white rice.
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