Chicken Adobo

Directions

1. 1
   Combine all the ingredients except the garnish with 1 cup water in a covered pot large enough to hold the chicken in one layer.
2. 2
   Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more) and cook, covered, for about 30 minutes, turning once or twice, until the chicken is cooked through.
3. 3
   (You may prepare the recipe to this point and refrigerate the chicken in the liquid for up to a day before proceeding.)
4. 4
   Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler.
5. 5
   The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
6. 6
   Remove the chicken and dry it gently with paper or cloth towels.
7. 7
   Boil the sauce over high heat until it is reduced to about 1 cup; discard the bay leaves and keep the sauce warm.
8. 8
   Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side.
9. 9
   Garnish, then serve the chicken with the sauce.
10. 10
    In step 1, add about 3/4 cup coconut milk, homemade (page 584) or canned, to the cooking liquid.
11. 11
    In step 3, after the liquid has been reduced, add another 3/4 cup coconut milk and reduce again until about 1 cup remains.