MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Adobo in Coconut Milk
Categories: Poultry, Chilies, Herbs
Yield: 4 Servings

2 tb Garlic; minced
1 md Onion; chopped
2 tb Olive oil
4 lb 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 sm Chile

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 chile 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

From: http://www.recipesource.com

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