Chicken Adobo with Coconut Milk Ingredients: 1 (3 lb) roasting chickens, cut into serving pieces 1 1/2 cups apple cider vinegar 6 tablespoons garlic, finely minced 1/2 cup soy sauce 1 teaspoon fresh ground black pepper 2 bay leaves (optional) 1 tablespoon whole black peppercorn 1 tablespoon brown sugar (optional) 1 (12 ounce) can coconut milk salt or patis(fish sauce) How to Cook: Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator). Boil mixture on stove top until chicken become tender. Preheat Broiler. Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.Pour over chicken. Serve hot with sticky rice.
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