ADOBO SA GATA

Ingredients:

1 whole chicken, cut into serving pieces
1 cup vinegar
1/2 cup soy sauce (optional)
1 whole garlic, crushed
1 tsp crushed pepper
salt to taste
at least 3 cups water
1 cup of coconut milk



PROCEDURE:

1. Combine chicken, vinegar, soy sauce (if adding) garlic, pepper and water in a pot. Bring to a boil then simmers until meat is tender. Chickens raised in the backyard tend to need longer time for cooking so check to make sure that there is enough water to tenderize the meat.
2. When meat is tender, taste the sauce – a great adobo tastes garlicky salty and sour all at the same time. Add the coconut milk and simmer for a few minutes until the coconut milk starts to release oil and mixture becomes creamy.

PICCANTE dE POLLO

Heat OLIVE OIL in heavy saucepan.  Add ONIONS and saute until transparent.  Add CHICKEN STOCK, dried ground YELLOW PEPPER (local hot pepper may be used instead), SALT and BLACK PEPPER.


Cook for 5 minutes.  Add COOKED CHICKEN (whole chicken, cut into serving pieces) and BREAD-CRUMBS to thicken sauce.


Serve with boiled POTATOES.  Top Chicken with juice of ONIONS and sliced fresh TOMATOES.  Serves 4.