Originally Posted by ozexpat
Somebody asked in a PM for an adobo recipe. This is the one we use. It adds a bit of spice and creaminess using chili and coconut milk
Chicken Adobo recipe (from the book Memories of Philippine Kitchen authored by Amy Besa and Romy Dorotan). Serves 4-6 people.
The coconut milk in this recipe helps keep the chicken moist and it makes a rich sauce.
Marinade: 1.5 cups rice vinegar; 1 cup coconut milk; 1/4 cup soy sauce; 12 garlic cloves (peeled); 3 bay leaves; 3 whole bird eye Chile's; 1.5 teaspoons freshly ground black pepper.
U need one 3.5 pound whole chicken, quartered and cut into pieces.
1. In a large nonreactive bowl or heavy duly 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.
Amy Besa & Romy Dorotan