Despite the inauthentic addition of soy sauce and coconut milk, this recipe, adapted from Memories of a Phillipine Kitchen, creates a pleasing roasted candy sweetness with a sour tang.
1 1/4 cane vinegar
1 cup coconut milk. I use 1/2 thick coconut milk in a can (creamy and stiff) with 1/4 cup water. You will have to gauge this based on the consistency of your source.
1/4 cup soy sauce
12 garlic cloves, crushed, minced
3 bay leaves
3 birdseye chili
1 1/2 tsp coarsely ground black pepper
1" ginger peeled
Marinate chicken in all ingredients overnight. Pull out to come to room temp before cooking.
In a large dutch oven, heat chicken and marinade to a boil. Reduce to a simmer until the chicken is tender and cooked through, 20-25 minutes for legs, or maybe 15 for breasts. Remove chicken and reduce sauce until preferred consistency. The book says heavy cream, but I prefer it slightly less viscous. I find there is a surfeit of sauce for a whole breast (broken down) and two thighs, if reduced to a lesser degree.
Return chicken to the pot on low-medium heat till just heated.
I served this adobo with some sauteed greens and rice with long fried garlic and salt.
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