Chicken Adobo

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Preparation info

  • Serves

    4 to 6

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is the recipe we use at the restaurant. The coconut milk helps keep the chicken moist and it makes a rich sauce.

    Ingredients

    Marinade

    • cups rice vinegar
    • 1 cup coconut milk
    • ¼ cup

    Method

    1. In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate for at least 2 hours or overnight.
    2. In a large casserole or Dutch oven, heat the chicken and marinade over high heat. Bring to a boil, then reduce the heat and simmer, stirring occasional