Chicken Adobo In Coconut Milk

2 tb Garlic, minced

1 Onion, chopped

2 tb Olive oil

1 Whole chicken, cut up

3 c Coconut milk, divided

1 ts Ground black pepper

1/4 ts Salt

1/4 ts Fresh ginger, grated

3 ts Vinegar

1 Small piece chili

In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender,about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.

Serve over hot rice. Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered form, follow package instructions to make coconut milk. From Lily Gamboa O`Boyle`s Pacific Crossings . Acacia Corporation, New York, 1994