This one turned out a bit soupier than intended, partly because I left it covered for part of the simmer and partly because we made up a double batch of marinade (expecting to marinate the chicken in a bag) and then found out that the bag had a hole in it and had to change our plans rapidly. It's quite tasty, though; although, as always, I'm not super enthusiastic about whole-chicken recipes due to the need to eat around the bones.
We made it with fresh turmeric, the first dish we've made using it -- the flavour comes through nicely and it makes the sauce brilliantly yellow, along with all the utensils we used in the cooking.
Adobong Manok
Authentic Recipes from the Phillippines, p93
Ingredients
- Marinade
- 1 tbsp freshly grated turmeric root (or ½ tbsp dry powder)
- 10 cloves garlic, minced
- ¼ C cane vinegar or cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- 1 chicken (~2 lbs), cut into 8 pieces
- 1 tbsp oil
- 1 C coconut milk
- 2-4 finger-length green chilies, whole
- ½ tbsp fish sauce
Directions
- Whisk together all marinade ingredients in a large bowl.
- Mix in chicken and marinate overnight in the fridge.
- Heat the oil over medium-high heat and add the chicken (reserving the marinade). Stir-fry until lightly browned, ~5 minutes.
- Add the marinade and coconut milk, reduce heat to low, and simmer, uncovered, until the sauce thickens and the chicken is cooked through, ~30 minutes.
- Stir in the chilies and fish sauce and serve.
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