Chicken Adobo with Coconut Milk Recipe from GourmetFoodPlaza.com

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Chicken Adobo with Coconut Milk
Philippine adobos may be thin or, as in the version, thickened with coconut milk. The brick red annatto seeds, which give the sauce a subtle flavor and a warm yellow color, are not intended to be eaten
Serves 4
1	small frying chicken or
2 to 3 lbs	chicken parts
3/4 cup	water and rice or palm vinegar
1 1/2 cups	thin coconut milk
6	cloves garlic, minced
1/2 tsp	black peppercorns, cracked
1 tsp	annatto seeds (optional)
2	bay leaves
1 to 2 tbsp	oil
-	fish sauce, to taste
-	freshly ground pepper, to taste
2 tbsp	coconut cream

-	Disjoint chicken and place in a non aluminum saucepan
-	Add water, vinegar, coconut milk, garlic, salt, peppercorns, annatto (if used) and bay leaves
-	Marinate 30 minutes to 1 hour, then bring to a boil
-	Reduce heat and simmer until chicken is tender, 30 to 45 minutes

-	Remove from heat, remove chicken from sauce, and let sauce stand a few minutes until fat rises to surface
-	The recipe may be prepared to this point several hours to several days ahead; refrigerate, covered, if storing longer than 2 hours

-	Skim fat from sauce and place in a skillet
-	Add oil if necessary to cover bottom of skillet
-	Heat fat over medium-high heat and brown chicken pieces well
-	Meanwhile, bring sauce to a boil and reduce by two thirds
-	Season sauce to taste with fish sauce and additional pepper, if needed

-	Transfer browned chicken pieces to a warm platter
-	Stir coconut cream into sauce and pour over chicken

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