Chicken Adobo Variation #2

L and I were planning a quiet night in to watch TV. I decided for dinner to return to that wonderful Filipino dish, Chicken Adobo. Back in March I tried the recipe for the first time based on its ease of preparation and it turned out so well I thought I’d look around and find another recipe for it. I found Chef Romy Dorotan’s (of Cendrillon Asian Grill and Merienda Bar) recipe and decided to give it a go. One thing that made me think twice while reading over this recipe was the use of coconut milk, I’m not a fan of coconut, but never having tried the milk I’m willing to give anything a go once.

What a great version of adobo. I was so pleased with this dish. The house is still filled with an amazing aroma. What flavour! This meal was more successful in the balance of tang and savoury tastes. I served this as Dorotan suggested with jasmine rice and my own idea of
sautéed swiss shard with garlic and onion (well not so much my idea, the suggested side was mustard greens but our grocery store is terrible and no greens were available...hence swiss chard). This is a recipe worth trying, I filled the bowl with the rice, placed the chard just off to the side and the chicken on top, then poured the reduced sauce over it all. Brilliant.

Ladies and gentlemen, it’s chow time...


1 bunch Swiss chard (center stems removed), torn and washed well (about ¾ lb trimmed)
1 medium roast clove garlic, finely chopped
¼ tsp crushed red pepper flakes
2 tbsp olive oil
1 tbsp unsalted butter
¼ cup onion
½ tsp Île de Ré sea salt
¼ tsp freshly ground long pepper

In a saute pan over medium-high heat, heat the oil until it starts to smoke. Add the onion, roasted garlic, and red pepper flakes. When onions are soft add chard. Cook, using tongs to turn the chard over a few times, until it has wilted slightly. Remove from the heat, and season with sea salt and long pepper.


1 cup Jasmine Rice
1 tbsp unsalted butter
low sodium chicken broth
kosher salt


1. Rinse the rice, until the water runs clear without any milkiness. Drain.

2. Place the rice in a pot and add enough water (or a fifty-fifty mix of water and chicken broth) to cover the rice by ¾ of an inch.

3. Bring the rice to a boil, uncovered.

4. Lower the heat to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).

5. Remove the rice from the heat, add the butter to the rice and allow to sit, still covered, for at least 10 minutes.
Then mix in the melted butter and fluff with a fork before serving.


3-3½ lb of chicken, cut into 6 serving pieces and washed
1½ cups seasoned rice vinegar
¼ cup soy sauce
1 cup coconut milk
8 cloves roasted garlic, minced
3 bay leaves
½ tablespoon ground long pepper

1. In a big bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, and long pepper. Add chicken and marinate, covered, in the refrigerator for at least 2 hours.

2. Put chicken in a 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, turning for even browning. 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 swiss chard and rice.