Chicken adobo

May 2, 2007

Serves 4

A national dish of the Philippines, chicken adobo comes in many variations. This popular version, in which chicken is braised in soy sauce and vinegar, is featured at Cendrillon restaurant in New York. Owners Amy Besa and Romy Dorotan use coconut milk to keep the chicken moist and to create a rich sauce. They make a much more garlicky and hotter version for the restaurant.

1 1/2	cups rice vinegar
1	cup coconut milk
1/4	cup soy sauce
3	cloves garlic, crushed
3	bay leaves
1	whole bird's eye chili , or other small hot chili pepper
1/2	teaspoon salt, or to taste
1/2	teaspoon black pepper, or to taste
1	chicken (3 1/2 pounds), cut into 8 pieces

1. In a large bowl, combine the vinegar, coconut milk, soy sauce, garlic, bay leaves, chili , salt, and black pepper. Stir well. Add the chicken pieces and turn to coat them with the marinade. Cover and refrigerate for at least 2 hours or overnight.

2. In a large flameproof casserole, heat the chicken and marinade over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, for 25 minutes or until the chicken is cooked through.

3. Transfer the chicken to a large bowl; keep warm.

4. Turn the heat under the sauce to high. Let the mixture bubble constantly for 5 to 10 minutes or until it is the consistency of heavy cream. Remove the bay leaves and chili . Return the chicken to the sauce. Taste for seasoning and add more salt, if you like. Let the chicken cook for 5 minutes or until it is hot. Adapted from "Memories of Philippine Kitchens" Notes: