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Saturday, March 29, 2008

Chicken Adobo in Tangy Coconut Sauce

1 lb boneless chicken, cut up
1 bay leaf
1 tsp grated fresh ginger
2 TBSP soy sauce
3 cloves garlic
1/2 c rice vinegar
4 green jalapenos or 1/2 habanero finey chopped
1 1/2 tsp black peppercorns
3 Tbsp Veggie Oil
1/2 C coconut milk

Put everything EXCEPT the veggie oil and coconut milk in the cast iron skillet and turn heat to high. Once bubbly, turn to low and let simmer till chicken is cooked, about 15 minute. Drain the liquid. SAVE IT.

In a wok, or in the skillet, heat the veggie oil over med/high heat. Cook the chicken till golden brown, about 3 minutes. Add the liquid from before. Bring to a boil, and then reduce to a simmer. Let simmer about 20-30 minutes, or until most liquid is gone. Now add coconut milk, and heat until warm, 3-4 minutes. Serve hot, maybe with rice?

1 comment:

Allison said...

I am absolutely trying this tomorrow night - sounds like a nice warm comforting meal just right for this chilly weather.