Chicken Adobo in Coconut Milk

Adobo is a very typical Filipino dish. It is a Spanish word which means marinated dish. 

The method of preparation and the cooking procedure may depend on the geographical location. In Marinduque (the province where I came from), the more traditional way requires native chicken and Siling Labuyo. I guarantee, it is so delightful!

Here's our Chicken Adobo with a vegetarian twist!

 Ingredients:

2 lbs chicken  (combination of wings and thigh)
2 tbsp cooking oil
4 cloves garlic, finely chopped
1 large onion, sliced
1 thumb sized ginger, minced or thinly sliced
1/2 vinegar (you may adjust accordingly)
1 can coconut milk
1 pc Jalapeno or 4 pieces Siling Labuyo (Chilli Padi), chopped - optional
iceberg lettuce or spinach
1 pc Sayote, wedged (you can also use papaya)

Salt and pepper to taste (I use both whole peppercorn and freshly ground pepper)

1.) Saute the garlic, onion and ginger.
2.) Add the chicken and wait until the skin color turns light brown. 
3.) Put the coconut milk while stirring and bring to boil and becomes thick.
4.) Pour-in the vinegar and continue cooking without stirring until it boils.
5.) Add the Jalapeno or chili pad (this is optional). 
6.) Add the Sayote/Chayote. Simmer for 8-10 minutes.
7.) Add salt and pepper to taste.
8.) Turn off the heat and put-in the iceberg lettuce.
9.) Transfer to a serving plate. 
10.) Voila! Serve hot. Share and enjoy.

Lord, Your wonderful signs give me an affirmation to obey Your will each day. 

- Didache 24th July -

Praying for Abby's little Layla!