Bowl of Chicken Coconut Adobo
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Chicken Coconut Adobo
Philippine
  -   Adobong Manok sa Gata
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
**
2-1/2 hr  
Yes
A rich and delicious dish of chicken in a lightly tart sauce - easy to make too.This one is sure to please people not familiar with Philippine food.




2
------
1-1/2
6
3
3
2/3
14
1/4
1
------
#
---
in
cl


c
oz
c
t
---
Chicken Meat (1)  
-- Broth
Turmeric root (2)
Garlic
Thai Chili (3)
Bay Leaf
Vinegar (4)
Coconut Milk
Soy Sauce
Pepper, black
----------
Prep   -   (1-1/2+ hrs - 25 min work)
  1. Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a side is usually good.
  2. Peel TURMERIC and slice thin. Peel GARLIC and crush. Slit CHILES open lengthwise. Mix together all Broth items.
  3. Massage Broth into Chicken and marinate for about 1 hour, tumbling now and then, or 3 hours to overnight in the fridge.
Run   -   (55 min)
  1. Place Chicken and Broth in a large coverable pan. Bring to a boil carefully - coconut milk foams up something fierce! Simmer, tumbling now and then,until chicken is cooked tender, about 20 minutes for cut pieces, about 30 for on-the-bone.
  2. Strain out the Chicken. Set aside and keep warm.
  3. Bring Broth to a fast simmer until reduced to a light sauce consistency. It should be fairly liquid for service with rice, and keep in mind it will firm up a bit as it cools.
  4. Strain out Bay Leaves, Chilis and Turmeric and discard.
  5. Return Chicken to the Broth and simmer long enough to reheat.
  6. Serve with steamed Jasmine rice.
NOTES:
  1. Chicken:   Weight is skinless, boneless chicken meat - leg and thigh recommended for best flavor and texture. The pattern recipe called for a 3 pound chicken cut into 8 serving pieces but I find chunks of chicken meat easier to serve and eat, particularly in a buffet setting, or when there might be fights over who gets what parts.
  2. Turmeric   This should be fresh root. If you don't have it use about 1 inch of Ginger Root, and perhaps 1/4 teaspoon Turmeric Powder for color. For details see our Turmeric page.
  3. Thai Chili:   Three of these makes for quite a mild adobo, but if you have doubts, sample as it cooks and remove the chilis if you don't want it hotter. For details see our Philippine Chilis page.
  4. Vinegar:   Coconut vinegar, available from Philippine markets, is the "authentic" choice, but Philippine cane vinegar could also be used. Lacking those, use an unseasoned rice vinegar. For details see our Sours page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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