This is a favorite dish among the people of Marinduque province, often served on special occasions. The yellow ginger (known
locally as dilaw) or turmeric powder adds an appealing, yellow tint to this version of adobo while the siling labuyo makes it hot and spicy. Lessen the amount of siling labuyo if you want a milder flavor
tablespoons cooking oil
kilo fresh chicken, cut into serving pieces
tablespoons vinegar or to taste
tablespoons salt or to taste
pieces siling labuyo OR
green bell peppers, sliced (1 cup)
teaspoon minced garlic
small onion, sliced
teaspoon yellow ginger or turmeric powder
Milk of 1-2 coconuts 1st and 2nd extractions
Medium size green papaya,sliced
cup chili leaves
In a large pan heat cooking oil to medium heat.
Brown chicken pieces in hot oil. Lower heat and add vinegar, salt, pepper, 3 to 6 pieces siling labuyo OR bell peppers, garlic, onion and yellow ginger. Simmer over low heat for about 15minutes.
Add second extraction of coconut milk and simmer over medium heat for about 5 minutes. Pour in first extraction of coconut milk.
Add papaya slices and simmer until papaya slices are tender. Add sili leaves and heat through. Serve with steamed rice.