Adobong Manok (Chicken Adobo with Coconut Sauce)
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INGREDIENTS 1-1/2 pounds chicken
3 garlic cloves, minced
3/4 cup white vinegar
1 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon peppercorns
1 teaspoon annatto seeds
2 tablesoons soy sauce
4-ounce can lite coconut milkCut chicken into serving-size pieces. Put into a medium saucepan. Add garlic to the pan along with vinegar, water, salt, bay leaf, peppercorns, and annatto seeds. There should be enough liquid to just cover the chicken. Add more water if necessary
Bring to a boil, then reduce heat and simmer, covered, for 25 to 30 minutes. Uncover and simmer for another 10 minutes. Chicken should be tender, but not falling off the bone.
Remove the chicken pieces from the pan, raise heat, and boil quickly until liquid is thickened and reduced to about 1-1/2 cups. Strain into a small bowl and refrigerate briefly to bring fat to the surface. (If you used skinless chicken, this may not be necessary.) Skim the fat from the top of the sauce and put into pan.
Heat pan with a little oil or spray with nonstick cooking spray. Return chicken pieces to pan; brown chicken on both sides. Place chicken on platter and return sauce to pan. Add coconut milk, stir, and pour over chicken. Serve with soy sauce on side.
Makes 6 servings