Name: Chicken Adobo
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 1½ cups rice vinegar; One 3½-pound whole chicken, quartered and cut into pieces; 12 garlic cloves, peeled; 3 bay leaves; 1½ teaspoons freshly ground black pepper; 3 whole birdseye chiles; ¼ cup soy sauce; 1 cup coconut milk

Preparation info

Serves
4 to 6

Appears in

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

1½ cups rice vinegar
1 cup coconut milk
¼ cup

Method

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.
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