This is an ‘Adobo’, a very tasty Filipino dish. This item has its origin in Spain, where it was a chicken stew. Requiring a marinade, remember to leave enough time for the flavor to permeate the meat. Try putting the meat in a ziplock plastic bag with the marinade for two hours in the refrigerator, turning once.
| Ingredients | serves 6-8 |
| Chicken thigh fillets | 1 kg |
| White vinegar | 1 cup |
| Garlic crushed | 6 cloves |
| Black peppercorns crushed | 1 tspn |
| Salt | 1 tspn |
| Stock (beef or chicken) | ½ cup |
| Thick coconut milk | ½ cup |
| Vegetable oil | 3 tbspns |
Cooking Method
Cut chicken into 5 cm chunks. Prepare the marinade of garlic, pepper, salt and vinegar and pour over chicken in ziplock bag.
Remove from fridge and in a large saucepan pour in meat and marinade and simmer over a moderate heat till all the liquid evaporates.
Now add the stock, simmering on low heat until again all the liquid has evaporated and the chicken is slightly tender.
Pour in the coconut milk and cook over a moderate heat until the coconut milk is completely absorbed by the meat. At this stage add oil and fry until meat is light brown with a slightly crisp surface.
Serve with steamed jasmine rice.
