Adobo sa Gata
by Norma Chikiamco
(Makes around six servings. If you can’t find duck, chicken is a good substitute.)
1 medium onion, chopped
3 cloves garlic, minced
½ c vinegar
½ c soy sauce
1 whole duck or chicken, cut into serving pieces
3 tbsp cooking oil
Salt, to taste
1 ½ c coconut cream (kakang gata, may use canned)
3 bay leaves
1 red bell pepper, cut into strips (optional)
1 green chili pepper, cut into diagonal slivers (optional)
Combine onion, garlic, vinegar and soy sauce in a bowl. Pour over the duck or chicken pieces and let chicken marinate for one hour.
When ready to cook, heat oil in a large casserole. Remove duck or chicken from marinade (reserve the marinade) and cook in the hot oil just until brown, turning once. Spoon off excess oil from the pan, if any.
Pour in the reserved marinade and season with salt. Simmer until almost tender, around 20 minutes. Add the coconut cream and bay leaves and simmer for another 15 minutes or until duck or chicken is fully cooked and tender.
If desired, add the bell pepper strips and chili pepper during last five minutes of cooking. Serve hot with steamed rice.
*If using the canned variety, make sure you use coconut cream, which is thick, and not coconut milk, which is thin and watery (check labels). Stir the coconut cream well before using.
*If using fresh gata, use the first pressing of squeezed coconut meat.
*When browning the chicken, do it in batches so as not crowd the pan.