This recipe is adapted from the chicken adobo in Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. No one better to learn from!
Classic Chicken Adobo Recipe
Inspired by Chef Romy Dorotan's version at Purple Yam Restaurant. I'm definitely a fan of coconut milk in my adobo!
1-1/2 cups rice vinegar
1 cup coconut milk
1/4 cup soy sauce
12 garlic cloves, peeled and crushed
2 bay leaves
1 tbsp red chili flakes
2 tsp freshly ground black pepper
4 lbs chicken ((approximately one whole chicken, or a combination of chicken legs and thighs))
In a large releasable bag, combine all ingredients. Turn the bag over several times to make sure the marinade is evenly distributed. Squeeze out as much air as possible, then stick the sealed bag into the fridge overnight.
Transfer the bag’s contents into a large pot. Bring to a boil over medium heat, about 20 to 30 minutes.
Reduce heat to medium-low and simmer for 30 minutes, until the chicken is cooked through and tender (or reaches an internal temperature of 165°F).
Remove chicken from the pot and set aside.
Strain the sauce to remove the garlic, bay leaves and chilies. Return the sauce to the pot, bring to a boil and then reduce until it becomes the consistency of heavy cream, about 10 minutes.
Place chicken back into the pot and simmer for a few more minutes until warmed through.
Serve with lots of steamed white rice! And if you’re planning for leftovers (which I highly recommend) remember to store the chicken and sauce separately.