After reading The Kitchn’s post about Jamie Oliver’s chicken in milk and then eating some curried chicken, I wanted to try my hand at adding some currylike flavors to the chicken in milk. I love coconut curries but find them a little too rich, so I thought the milk would give some creaminess without being overpowering. And I was right! It was delicious. I’m not one for recipes, so measurements are approximate, but here goes:

3 pieces quartered chicken, on the bone with skin (I suggest cutting them to separate drumstick from breast for a total of 6 pieces)

1.5 cups 2% or whole milk

10 cloves garlic, peeled but not chopped

4 bay leaves

2 tbsp. salt

1 tbsp. Adobo con pimienta (in my house, chicken is never cooked without adobo)

1 tsp. cayenne pepper

2 tsp. paprika

2 tsp. garlic powder

2 tsp. cumin

1 tsp. coriander

If you have a slowcooker, throw everything in all together as one does in a slowcooker. I did it on high for three hours, but low for five would work just as well. A fun tip: I made rice as a side and mashed up the garlic cloves with the rice. I think the recipe would also taste good with bell peppers, but A won’t eat those, so someone else will have to let me know.

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