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Adobo 09

A home-style Adobo 09 made with Water And Rice Or Palm Vinegar, Thin Coconut Milk, Garlic Minced, Black Peppercorns Cracked, and Coconut Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1 1/2 cup
• 6 clove
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   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

2. 2

   Reduce heat and simmer until chicken is tender, 30 to 45 minutes

3. 3

   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

4. 4

   Heat fat over medium-high heat and brown chicken pieces well

5. 5

   Meanwhile, bring sauce to a boil and reduce by two thirds Season sauce to taste with fish sauce and additional pepper, if needed

6. 6

   Transfer browned chicken pieces to a warm platter Stir coconut cream into sauce and pour over chicken