Filipino Coconut Chicken Adobo
- Low fat
- Lactose free
- Low carb
Ingredients
- 1 chicken (about 3 lb/1.5 kg), cut in serving pieces
- 1/3 cup (75 mL) Filipino vinegar or rice vinegar
- 3 tbsp (45 mL) minced garlic
- 2 tbsp (30 mL) fish sauce
- 1 tbsp (15 mL) soy sauce
- 4 slices gingerroot
- 2 whole green hot peppers, slit down sides
- 3 bay leaves
- 8 whole cloves
- 1 star anise
- 2 -inch (5 cm) piece cassia bark or cinnamon bark
- 1 tsp (5 mL) black peppercorns, coarsely cracked
- 3/4 tsp (4 mL) turmeric
- 1/2 tsp (2 mL) ground cumin
- 1-1/4 cups (300 mL) coconut milk
- 2 tbsp (30 mL) vegetable oil
Preparation
In Dutch oven, place chicken, vinegar, garlic, fish sauce, soy sauce, ginger, hot peppers, bay leaves, cloves, star anise, cassia bark, peppercorns, turmeric and cumin. Turn chicken until other ingredients are well mixed and chicken is thoroughly coated; arrange chicken skin side up. If you have time, let stand, covered and at room temperature, for 1 hour.
Bring to boil; over medium heat, cook, turning chicken a few times, for 5 minutes.
Turn chicken skin side up; add 3/4 cup/175 mL of the coconut milk. Return to boil; reduce heat and simmer, covered, until chicken is no longer pink in thickest part of breast, 35 to 40 minutes. Remove chicken. Skim fat from sauce; strain sauce into saucepan, discarding fat and solids.
In skillet, heat oil over medium-high heat; in 2 batches, brown chicken all over and transfer to serving platter. Over high heat, reduce sauce until thickened; stir in remaining coconut milk and bring to boil. Reduce heat and simmer for 1 minute; spoon over chicken.
Makes 4 servings.
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