“adobo”. Particularly the type that has little sauce that remains …… so flavorful that simply slathering the sauce on a pile of steamed rice would create a mound of carb so appealing and delightful. And just when the craving further intensifies …… beyond the threshold of gastronomic sanity, we decided it’s time we commander the kitchen …… ask the crew to move aside ……… chop some meat, crush some garlic, get some vinegar and let our instincts do the rest.
We have many other “adobo” dishes already featured here so we tried another route to the great “adobo” world and decided to prepare a creamy and dry a.k.a. oily variation using coconut milk with longer cooking time until the sauce is fully reduced and coconut milk renders oil. In the Philippine language, this is called “adobo sa gata” ("adobo" in coconut milk} cooked “paiga” (somewhat dry).
Reminder: This dish is sinfully fatty - laden with both animal and vegetable oil, perhaps has high count of calories (per serving), probably have lots of bad (and good) cholesterol, will likely make one eat lots of rice or carbohydrates and yes it’s heavenly delicious. So proceed at your own risk. You have been warned. :)
We regularly walk about 14 kilometers, making about 20,000 steps and burning an extra 900 calories every other day so the paragraph above have no issues with us (wishful thinking, okay). If it’s any consolation, we will be using the leaner chicken instead of the fatty pork but of course, chicken with skin-on for that “killer” flavor, figuratively of course. Lol.
I have about 1.5 kilos (about 3.3 lbs.) chicken cut to large bite sizes of about 1.5 inches square, thoroughly washed to remove traces of blood then rinsed and drained. To supply the creamy-tasty flavor of this ‘adobo” we need about 1.5 cups coconut milk/cream from one coconut or the instant ones readily available in supermarkets.
Add the vinegar and continue cooking without stirring until it boils. Simmer on low until the meat is just tender.