Adobong Manok Sa Gata at Tanglad

  • 1 k chicken, cut into serving pieces (i used thighs, legs and back)
  • 1/3 cup white vinegar
  • 2 to 3 tbsp. soy sauce
  • 2 tbsp. crushed garlic
  • salt to taste
  • 1/4 tsp. pepper (or 1 tsp. peppercorn)
  • water
  • 3/4 cup coconut milk
  • chili pepper
  • 1 tbsp. oil
  • 3 stalks of lemongrass
  • chili powder (optional)
  • sugar
  1. In a deep skillet, brown chicken in oil.
  2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken.
  3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
  4. Cover and continue simmering until chicken is tender. Pour coconut milk, lemon grass and add the chili pepper. Add sugar to balance the taste.
  5. Cook for another few more minutes to thicken the sauce.