Chicken Adobo with Coconut Milk Recipe

ingredients

3 pounds chicken parts
3/4 cup water
3/4 cup rice vinegar or palm vinegar
1 1/2 cup thin coconut milk
6 cloves garlic, minced
1/2 teaspoon black peppercorns, cracked
1 teaspoon annatto seeds (optional)
2 bay leaves
2 tablespoons oil
fish sauce, to taste
freshly ground black pepper, to taste
2 tablespoons coconut cream

directions

Disjoint chicken and place in a non aluminum saucepan. Add water, vinegar, coconut milk, garlic, salt, peppercorns, annatto (if used) and bay leaves. Marinate 30 minutes to 1 hour, then bring to a boil.

Reduce heat and simmer until chicken is tender, 30 to 45 minutes. Remove from heat, remove chicken from sauce, and let sauce stand a few minutes until fat rises to surface. The recipe may be prepared to this point several hours to several days ahead; refrigerate, covered, if storing longer than 2 hours.

Skim fat from sauce and place in a skillet. Add oil if necessary to cover bottom of skillet. Heat fat over medium-high heat and brown chicken pieces well.

Meanwhile, bring sauce to a boil and reduce by two thirds. Season sauce to taste with fish sauce and additional pepper, if needed. Transfer browned chicken pieces to a warm platter.

Stir coconut cream into sauce and pour over chicken.

nutrition data

Nutritional data has not been calculated yet.