Badobo

Hoy anak, it’s not adobo time, but badobo time!

Lola used to add puns to her cooking delight. She would never call her food with the usual labels. She would kill us if we commented on her food by only saying, “It’s okay, Lola!” She wanted us to enjoy the food and the name as well! Top to bottom delights! I guess Lola had known her share of marketing values (customer value satisfaction!). Nonetheless, I’m pretty sure Lola doesn’t want her apos to have an ordinary life with ordinary adobo… she wanted them to have a kick ass life with Chicken Adobo with Coconut milk.

Adobo is the famous Filipino dish where either pork or chicken (or if eccentricity permits, beef and other stuff) is boiled together with toyo and vinegar. Lola, having her cute little diversities, added a twist. She wanted adobo to have a milky feel. She wanted a milder tinge to the constructed adobo we have today.

Ingredients:

• 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings.
• 1/4 teaspoon salt
• 1/2 cup soysauce
• 1 cup white vinegar
• 1 1/2 head garlic (roughly chopped)
• 3 pcs. chili pepper
• 1 cup coconut milk (first squeeze)
• 2 tablespoons oil
• 1/2 teaspoon peppercorn

Instructions:

1. In a deep skillet, brown chicken in oil.
2. Add salt, soysauce, peppercorn, garlic and vinegar.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until chicken becomes tender.
6. Pour coconut milk and chilli pepper.
7. Cook for a few more minutes to thicken the sauce.
8. Serve hot.