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Filipino
Chicken Adobo Recipe-3390

Photo by: Neal Oshima
Comments: 1
 

Recipe

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.

Yield: Serves 4 to 6

Ingredients

  • One 3½-pound whole chicken, quartered and cut into pieces
  • 1½ cups rice vinegar
  • 1 cup coconut milk
  • ¼ cup soy sauce
  • 12 garlic cloves, peeled
  • 3 bay leaves
  • 3 whole birdseye chiles
  • 1½ teaspoons freshly ground black pepper

Directions

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.


© 2006 Amelita Besa and Romeo Dorotan
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

579kcal (29%)
33mg (3%)
5mg (8%)
107mcg RAE (4%)
516mg
56mg
49g
0g
0g
1g
196mg (65%)
296mg (12%)
12g (62%)
41g (63%)
3mg (15%)
 

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  • salem596

    10.21.09 Flag comment

    I tired this recipe and thought it was pretty good. It had nice flavor. Different, but good. My boyfriend didn't like it as much though. I did change it a little bit by using boneless chicken breast and serano chillies because I don't know where to get birdseye chillies. The recipe didn't say what to do with the garlic or the chillies so I smashed the garlic with the flat end of the knife and cut the chillies in half.

 

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