CHICKEN AND COCONUT MILK ADOBO

Chicken and Coconut Milk Adobo image

Provided by Daily Inspiration S

Categories Chicken

Time 1h5m

Number Of Ingredients 10

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2/3 c coconut or rice vinegar
13 1/2 oz coconut milk
1/4 c soy sauce
6 cloves garlic, smashed
1 1/4 inch piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird's-eye chilies, (optional)
1 tsp freshly ground black pepper
1 whole chicken, cut into 8 pieces
steamed rice to serve

Steps:

1. In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.
2. Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and chillies.
3. Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.