A Filipino comfort food classic. This is a take on an NYT recipe w key difference being the crisping of the chicken up front to render fat and the use of Guajillo peppers which we often have in PV Mexico
Ingredients:
1 cup coconut milk
1⁄4 cup soy sauce
1 1⁄2 cup rice vinegar
12 garlic cloves, peeled
4 whole guajillo peppers
3 bay leaves
1 1⁄2 teaspoons freshly ground black pepper
3 to 4 pounds bone in and skin on chicken thighs
2 tablespoons brown sugar
Process:
- Combine everything into a marinade in a 2 gallon freezer bag and marinade overnight or at least 8 hrs
- Remove chicken and drip dry.
- In a large skillet, fry the thighs skin side down first to render fat. Then flip over to crisp the non skin side. About 3-4 minutes high heat on skin side, then 2 mins flesh side then another 2 or so on skin side. You should end with crispy skin
- Cut the peppers in half to free up the love.
- Put the chicken into a flat Le Creuset side by side and pour the marinade love with all the chunkage into it.
- Cook medium low for about 30 minutes. Moving the thighs around so they cook evenly. Move the chiles around so they are in the liquid
- At about 25-30 minutes, take out chicken and put skin side up on a foil covered baking sheet.
- Broil until the skin is super crispy. Once crispy turn off oven and leave in warm oven.
- Meanwhile turn up the marinade in the Le Creuset to medium and cook way down to sauce level. Once you reach sauce level, remove chiles and bay leaves, squish the garlic cloves in the sauce
- Pour over chicken and rice
beggarsgourmet.com 