Chicken Adobo with Coconut Milk

Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo.  I make it Bicol Island style: spicy with coconut milk, although I can’t handle too much spice, so I toned it down. If you want more heat, add a few of those dried small red chilies and serrano chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. And it’s even better the next day.

Ingredients:

1 large cut-up chicken. Remove wing tips, back and rib bones. I use the back and rib bones to make Roz’s Jewish Chicken Soup .

You can also save time and trouble and make this with chicken wings and and bone-in thighs.

Marinade:

1 onion, chopped
4 cloves of garlic, minced
1 tsp finely minced fresh ginger
½ cup coconut milk 
1/2 cup soy sauce
¼ cup apple cider vinegar
1 tsp hot chili oil
1 tsp sesame oil
1 tsp fish sauce
2 bay leaves
1 tsp ground black pepper
1/2 tsp paprika
Thai bird chilies and serrano chilies if extra heat is desired
 

Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot.

Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. For a pan-Asian dinner, add cooked sliced chicken to towards the end of cooking the vegetables.

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.