Chicken Adobo from Memories of Philippine Kitchens by Amy Besa
This is the recipe we use at the restaurant. The coconut milk helps keep the chicken moist and it makes a rich sauce.
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Ingredients
- One 3½-pound whole chicken, quartered and cut into pieces
- 12 garlic cloves, peeled
- 3 bay leaves
- 3 whole birdseye chiles
- 1½ teaspoons freshly ground black pepper
- ¼ cup soy sauce
- 1 cup coconut milk
- 1½ cups rice vinegar
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