No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Chicken Adobo

This delicious recipe for Chicken Adobo is courtesy of courtesy of Romy Dorotan of Cendrillon.

  • Servings: 6
Chicken Adobo

Source: The Martha Stewart Show, February Winter 2006


  • 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)


  1. 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.

  2. 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.

  3. 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.


Reviews (2)

  • Manang 8 Feb, 2008

    lennie, try not to disturb/stir the mixture during the first minutes (at least 15) of cooking.

  • lennie78 11 Jan, 2008

    mine always turn sour :(

Related Topics