Chicken Adobo
Martha and Chef Romy Dorotan of Cendrillon restaurant in New York City prepare chicken adobo.
Chicken Adobo
Watch the Video
Chicken Adobo
Martha and Chef Romy Dorotan of Cendrillon restaurant in New York City prepare...
Watch the Video
International Food Week: Chicken Adobo
Martha and Chef Romy Dorotan of Cendrillon restaurant in New York City, prepare...
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The Martha Stewart Show, February Winter 2006
- Yield Serves 4 to 6
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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
- Sauteed Mustard Greens for Chicken Adobo
- Steamed jasmine rice, for serving (optional)
- 3 fresh red or green Bird's-eye chiles (optional)
Directions
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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.
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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.
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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.
lennie, try not to disturb/stir the mixture during the first minutes (at least 15) of cooking.
mine always turn sour :(