- Course: Main Course
- Total Time: Under 4 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 38 Times
Can be made ahead of time.
This is the recipe we use at the restaurant. The coconut milk helps keep the chicken moist and it makes a rich sauce. We serve this with a mushroom and bamboo shoot rice and sauteed mustard greens or bok choy. There are countless variations of chicken adobo; Mary “Inday” Gancayco serves a memorable mixture of chicken and pork adobo coated with mashed chicken livers and topped with fried garlic.
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 occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.
3. Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes. Remove the bay leaves and chiles. Return the chicken to the sauce and cook until just warmed through.
This recipe serves 6.