Philippines Chicken Adobo with Rice

Product :paprika
Category : rices
Nº of Portions :4
Origin : Philippines
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
Put the chicken pieces into a large saucepan, add the garlic, vinegar, water, kaffir lime or bay leaves, pepper or chilli, and salt. Bring to the boil, cover the pan, reduce the heat, and simmer for 20 minutes. With a slotted spoon, transfer the chicken pieces to a colander. Turn the heat up under the saucepan and boil the stock until it has reduced to half its original quantity. This will take about 20-25 minutes. Heat the oil in another saucepan and add the turmeric and paprika. Stir, and add about 6 tablespoons of the coconut milk. Stir once, and put in the chicken pieces. Stir these until every piece is coated in the orange-coloured sauce. Pour in the reduced stock and the rest of the coconut milk. Bring the liquid to the boil and let it bubble gently, stirring often, for 10-15 minutes. Add the fish sauce or soy sauce. Adjust the seasoning, and serve hot, with the plain boiled rice. Any lightly-cooked or stir-fried vegetable will make a suitable accompaniment.
Advice :
450 g long grain rice, plain boiled
1,1 ? 1,4 kg chicken, cut into serving pieces, the fat and skin discarded
6-8 cloves garlic, finely chopped
110 ml white vinegar or rice vinegar
1,1 litres water
1 or 2 kaffir lime leaves or bay leaves
1 teaspoon salt
1/2 ?1 teaspoon coarsely ground black pepper or chopped chillies
˝ teaspoon ground turmeric
˝ teaspoon paprika
2 tablespoon fish sauce or light soy sauce
2 tablespoon peanut oil
140 ml very thick coconut milk

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