Chicken Adobo in Coconut Milk

Yields:	4-8 servings
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	Preparation	30 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

2	tablespoons	garlic	minced
1	large	onion	chopped
2	tablespoons	olive oil
1	whole	chicken	cut up
3	cups	coconut milk	divided
1	teaspoon	black pepper	ground
1/4	teaspoon	salt
1/4	teaspoon	ginger	fresh, grated
3	teaspoons	vinegar
1	small	chili powder	to taste

Directions

In a soup pot, sauté 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.

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Member Review

Rice Krispie Squares

This recipe is great. I would suggest that melting the butter and marshmallows in the microwave instead. That way their is less clean up and you would be less likely to burn the two ingredients. Also, I suggest trying to add white chocolate chips to the recipe.

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