This is a Filipino dish which is not spicy, but the garlic will come through. Best served with steamed white rice, this item has its origin in Spain, where it was a chicken stew. Requiring a marinade, remember to leave for enough time for the flavor to permeate the meat. I recommend putting the meat in a Ziploc plastic bag with the marinade for two hours in the refrigerator, turning once.
|White vinegar||150 ml|
|Garlic crushed||10 cloves|
|Black peppercorns crushed||1 tspn|
|Stock (beef or chicken)||½ cup|
|Thick coconut milk||½ cup|
|Vegetable oil||3 tbspns|
Cut chicken into 5 cm cubes. Prepare the marinade of garlic, pepper, salt and vinegar and bay leaves and pour over chicken (see introduction).
In a large saucepan pour meat cubes and marinade and simmer over a moderate heat till all the liquid evaporates.
Now add the stock, simmering on low heat and till all the liquid has evaporated and the chicken is slightly tender.
Pour in the coconut milk and cook over a moderate heat until the coconut milk is completely absorbed by the meat. At this stage add oil and fry until meat is deep brown with a slightly crisp surface.
Serve with steamed jasmine rice.