Chicken Adobo with Millet

I love coconut. My favorite candy as a child was Mounds, and when those weren’t around my parents sometimes caught me eating frozen shredded coconut out of a bag in the freezer. Freshman year, I met my half-Thai roommate who introduced me to the wonders of mango and sweet coconut sticky rice. Recently, I was craving coconut, but wanted it in something savory. This recipe caught my eye, as I was intrigued by the combination of ingredients that seemed atypical of my perception of “adobo.” I love that it uses chicken, a cheap, lean meat with infinite potential. If you are constantly looking to diversify common foods, such as chicken, this is the dish for you. This recipe’s uncanny blend of sweet coconut milk, tangy red wine vinegar, and salty soy results in an indulgent adobo sauce that complements the meat…