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Chicken Adobo with Coconut Milk
Serves 4

1 small frying chicken or 2 to 3 lbs chicken parts
3/4 cup water and rice or palm vinegar
1 1/2 cups thin coconut milk
6 cloves garlic, minced
1/2 tsp black peppercorns, cracked
1 tsp annatto seeds (optional)
2 bay leaves
1 to 2 Tbsp oil fish sauce, to taste
freshly ground pepper, to taste
2 Tbsp coconut cream

Disjoint chicken and place in a non aluminum saucepan Add water,
vinegar, coconut milk, garlic, salt, peppercorns, annatto (if used)
and bay leaves Marinate 30 minutes to 1 hour, then bring to a boil
Reduce heat and simmer until chicken is tender, 30 to 45 minutes
Remove from heat, remove chicken from sauce, and let sauce stand
a few minutes until fat rises to surface The recipe may be prepared
to this point several hours to several days ahead; refrigerate,
covered, if storing longer than 2 hours Skim fat from sauce and
place in a skillet Add oil if necessary to cover bottom of skillet
Heat fat over medium-high heat and brown chicken pieces well
Meanwhile, bring sauce to a boil and reduce by two thirds Season
sauce to taste with fish sauce and additional pepper, if needed
Transfer browned chicken pieces to a warm platter Stir coconut
cream into sauce and pour over chicken

Note: Philippine adobos may be thin or, as in the version, thickened
with coconut milk. The brick red annatto seeds, which give the
sauce a subtle flavor and a warm yellow color, are not intended to
be eaten.


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