Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

" Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)"

Ingredients:

2 split chicken breasts (skinless)cut into large cubes

3 cloves of garlic, smacked and coarsely chopped

1 potato or 2 chayote or green papaya, peeled and cut into large cubes

1/4 cup soysauce

1/2 cup white vinegar

1 bay leaf

1 tablespoon brown or palm sugar

2 cups of coconut milk (1 can)

1 tsp coarsely ground black peppersalt and patis to taste

1 tbs of canola or vegetable oil

Steps on "How to Cook Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)"

1. Boil potato or chayote until tender.

2. Clean chicken and cut into large cubes (leaving bones on). Add pepper and a pinch of salt to chicken and set aside.

3. Heat up oil and add chicken, bayleaf and garlic. Mix well to make sure garlic doesn't burn. Add a dash of patis. Cook for 5 minutes or until chicken is browned on both sides.

4. Add soysauce and wait until it starts to boil. Once you see it boiling add vinegar (don't mix). Once you see it boiling then mix. Mix in sugar.

5. Add coconut milk, wait until it boils before mixing.

6. At this point, you want to lower the heat and allow to simmer until the chicken is fully cooked.

7. Once the chicken is cooked, taste the broth to make sure that the seasoning is right. You may need to add more salt, patis or sugar. You can adjust the acidity by adding more coconut milk or by adding chicken broth (you can also add a little water if you don't have chicken broth - just adjust your seasoning). Add in potato or chayote, allow to simmer so it can absorb some of the flavors.

Serve over rice.