Serves 4 to 6
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 Mushroom and Bamboo Shoot Rice (see book) 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.
One 3-1/2-pound whole chicken, quartered and cut into pieces
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.
Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Recipe reprinted with permission
Visit Philippines page
This page created January 2007
Copyright © 1994-2017,