The native dish of The Philippines, this chicken adobo comes from Josie “Lola” Villacorte, mother of Nicole Payne. Nicole owns Red Perch in the new Sylvan Supply building off Charlotte Pike with husband and chef Cam. Grabbing some of this adobo at Red Perch is rare, given Lola only makes it when she visits from San Francisco. Thankfully, she shared her recipe with us.
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1. In a large bowl, combine soy sauce, pepper, salt, vinegar, coconut milk, and garlic. Add chicken and toss to coat. Let marinate at least 1 hour.
2. Transfer chicken and all sauce to a stockpot and add bay leaves. Bring to a boil over medium-high heat and let boil 15 minutes. Reduce heat and simmer until chicken is tender and cooked through. Add chili and green onions, if desired. Serve over rice.