Chicken Adobo with Coconut Milk
Ingredients
- 1 small frying chicken or 2 to 3 lbs chicken parts
- 3/4 cup water and rice or palm vinegar
- 1 1/2 cup thin coconut milk
- 6 cloves garlic, minced
- 1/2 tsp black peppercorns, cracked
- 1 tsp annatto seeds (optional)
- 2 bay leaves
- 1 to 2 Tbsp oil fish sauce, to taste
- freshly ground pepper, to taste
- 2 Tbsp coconut cream
Instructions
Serves 4. 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 Note: Philippine adobos may be thin or, as in the version, thickened with coconut milk. The brick red annatto seeds, which give the sauce a subtle flavor and a warm yellow color, are not intended to be eaten.