Chicken Adobo with Coconut Cream2018-02-07
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)
Add all the ingredients except the coconut cream. Allow to boil until the chicken becomes tender.
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.
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.