Chicken Adobo in Coconut Milk

Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, NY, 1994
 Servings: 5

Ingredients

2   tablespoons garlic, minced
1   onion, chopped
2   tablespoons olive oil
1   whole chicken, cut into 8-10 pieces
3   cups coconut milk, divided
1   teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon fresh ginger, grated
3   tablespoon vinegar
1   small piece chili (optional)

Cooking Method

In a soup pot, sauté garlic and onion in 2 tablespoons olive oil. 

1. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. 

2. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. 

3. Add chili (optional to taste) to make dish hot and spicy. 

4. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. 

Serve hot over rice.