Adobong Manok sa Gata

Once in a while you want to eat something for a change. Adobo is a weekly meal for me but you can get sick of it. So here's my version of adobong manok sa gata.

Ingredients

1 kilo          Chicken cut into parts
1 tbsp         Minced garlic
1/2 cup       Chopped onions (red or white)
1/4 cup       Chopped ginger
1 cup           Vinegar
1 tbsp          Pimenton
3 pcs           Laurel leaves
1 tbsp          Whole pepper
2 pcs           Finger Chillies
1 can           Coconut Cream (or milk)
2 cups         Sili leaves
1 tbsp          Fish Sauce
1 pc              Thai chilli or siling labuyo chopped (if you want it spicy).
Salt to taste.

Heat some oil in a pan. Put the onion, garlic and ginger. Heat till onion is soft. Then put the chicken parts and brown. Salt the chicken as desired. (If you want it spicy, fry the Thai chili in the oil before putting the onion, garlic and ginger.)

When chicken is brown, put the vinegar and cover pan. Simmer for around 5 mins to allow the vinegar to evaporate slightly. Then put the coconut cream. Don't put too much to cover the chicken. Put the pimenton, fish sauce, whole pepper and laurel leaves and cover pan.

Allow to simmer until the chicken is cooked. When cooked put the finger chilli and sili leaves and cover for about a minute and that's it.

In these photo, I used red thai finger chillies chopped instead of the whole finger chilli. I wanted an even spicier version.