Published by Stewart, Tabori & Chang
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.
Serves4 to 6
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, low carb
Taste and Texturecreamy, garlicky, hot & spicy, meaty, umami
- 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
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 occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.
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