Chicken Adobo in Coconut Milk

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Title: Chicken Adobo in Coconut Milk
Categories: Filipino, Chicken
Yield: 4 servings

2 tb Garlic, minced
1 Onion, chopped
2 tb Olive oil
1 Whole chicken, cut up
3 c Coconut milk, divided
1 ts Ground black pepper
1/4 ts Salt
1/4 ts Fresh ginger, grated
3 ts Vinegar
1 Small piece chili

In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add
chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and
vinegar. Bring to a boil and simmer uncovered until chicken is very
tender,about 1 hour and 10 minutes. Add chili (optional to taste) to
make dish hot and spicy. Add remaining cocnut milk, stir and simmer
2 to 3 minutes until sauce is thick and oily.
Serve over hot rice.

Note: Coconut milk is found in Hispanic or Asian food sections in
canned or powdered forms. If using powdered form, follow package
instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific
Crossings . Acacia Corporation, New York, 1994

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