Chicken Adobo with Coconut Cream



1 k. chicken, cut into serving pieces
½ cup vinegar
2 cloes garlic, minced
2 pcs. bird’s eye chili
1 thumb-size ginger, sliced
¼ tsp. freshly-cracked peppercorn
1 pc. bay leaf
1 tbsp. salt
½ cup coconut cream (first extract)
cooking oil


Step 1

Add all the ingredients except the coconut cream. Allow to boil until the chicken becomes tender.

Step 2

Remove the chicken and reserve the broth. Heat oil in a pan and fry the chicken until the chicken becomes golden. Pour in the reserved broth.

Step 3

Allow to boil (without cover) until the liquid is reduced to half. Pour in the coconut cream. Stir. Allow to simmer for a few minutes more. Serve hot.

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