Thursday, November 15, 2007

Chicken Adobo with Coconut Milk

2 1/2  pounds whole chicken, cut  into serving pieces
1 1/2 whole head of garlic, finely pounded in a mortar & pestle, or minced
2 teaspoons whole black peppercorns, finely pounded in a mortar & pestle
1 cup Philippine native vinegar, coconut vinegar or Sukang Paombong 
1/2 cup Philippine soy sauce, Marca Pina or Lauriat 
2 cups fresh coconut milk or 1 can coconut milk
2 bay leaves


Put the chicken pieces in a stainless steel pot.  Add the garlic, vinegar, soy sauce, and bay leaves.  Let sit for about 15 minutes to marinate the chicken.  Add the coconut milk. Bring the pot to a boil for 5 minutes, then  cook on medium heat for 25 minutes.  Lower heat and simmer for another 15 minutes or until liquid evaporates and leaves just enough creamy sauce. 
*  Serves 8
* Serve with steamed Jazmine rice.

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