Converting a piece of land to an organic farm takes time. And I don’t mean the actual conversion of the property. I mean the planning stages, which is where I’m at at the moment. Thus, my plans for the organic farm will have to be delayed. As of now I have gone through landscape plans that Gil created for me and I’m in the process of doing my own research on the marketability of what I plan to grow. In the meantime I can start posting recipes using organic ingredients I find at the Organic Market. As much as I can anyway. There just aren’t many organic ingredients around here. I used free-range chickens and organic Arengga vinegar for this recipe. I will try my best to use as much organic ingredients as possible, only using non-organic ingredients when organic ones are not available.
Chicken Adobo with Coconut Cream
4 whole free-range chickens (850-900 kgs each), cut into pieces – save remaining carcass to make chicken broth
1 3/4 cup soy sauce
1 3/4 cup Arenga vinegar
1 cup water
2 whole bulbs garlic or more, washed with water
3 large bay leaves
1 1/2 cups coconut cream – optional
Free-range chicken hardly has any fat so I will skip the usual frying of chicken parts before simmering in the soy-vinegar broth.
Place all ingredients, except coconut cream in a Dutch oven and simmer, covered, over medium heat for about 40 minutes. Remove cover and continue simmering for another 15 to 20 minutes. You may have to raise the heat a little to keep it simmering. At this point the broth should start to evaporate and you should be left with a thicker, syrupy sauce. I actually forgot to remove the cover which left me with a watery, but no less flavorful, sauce.
Add the coconut cream.
You may remove the garlic bulbs before serving or serve it with the adobo and simply squeeze the bulbs to release the creamy garlic inside. Serve with rice.