Chicken Adobo In Coconut Milk

Recipe Ingredients

2 tablespoons	30ml	Garlic - minced
1		Onion - chopped
2 tablespoons	30ml	Olive oil
1		Chicken - cut up
3 cups	711ml	Coconut milk - divided
1 teaspoon	5ml	Ground black pepper
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Fresh ginger - grated
3 teaspoons	15ml	Vinegar
1		Chili

Recipe Instructions

In a soup pot, saute 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 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 over hot rice.

Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered form, follow package instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific Crossings . Acacia Corporation, New York, 1994

Source:
From the Journal Sentinel staff

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