Recipes Ingredients Meat & Poultry Chicken Chicken Adobo 3.7 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam. Ingredients 1 ½ cups unseasonsed rice or sugar cane vinegar ¼ cup soy sauce 1 cup coconut milk 12 cloves garlic, peeled and smashed 3 bay leaves ½ tablespoon whole black peppercorns, crushed One (3 to 3 1/2-pound) chicken, cut into 6 serving pieces %%component_recipe_title%% Steamed jasmine rice, for serving (optional) 3 fresh red or green Bird's-eye chiles (optional) Directions 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. Rate it Print