Chicken Adobo in Coconut Milk
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FROM: - Pacific Crossings - Lily Gamboa O'Boyle - 1994 INGREDIENTS
2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8 to 10 serving pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoons vinegar
1 small piece chili, optionalIn a soup pot, sauté garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger, and vinegar. Bring to a boil, reduce heat, and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili, optional to taste, to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.
NOTE - Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered, follow package directions to make coconut milk.