CHICKEN ADOBO

Chicken Adobo image

This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 10

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Ingredients

1 1/2 cups unseasonsed rice or sugar cane vinegar
1/4 cup soy sauce
1 cup coconut milk
12 cloves garlic, peeled and smashed
3 bay leaves
1/2 tablespoon whole black peppercorns, crushed
One (3 to 3 1/2-pound) chicken, cut into 6 serving pieces
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Steamed jasmine rice, for serving (optional)
3 fresh red or green Bird's-eye chiles (optional)

Steps:

In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours.
Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes.
Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

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