Lemongrass Chicken with Papaya

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. The chicken adobo sa gata is a great example and it is one of my all time favorite comfort food. That's why when my childhood sweetheart visited me on my birthday last year, (we haven't seen each other for 43 years) I asked her to teach me how to cook this dish.

Estimated preparation and cooking time:

3 hours and 30 minutes

Ingredients:

1 whole chicken cut into pieces (adobo size)
1 small unripe papaya
3 tbsp vegetable oil
2 stalks lemongrass, pounded
1 tbsp garlic, minced
1 pc onion, chopped
½ cup white vinegar (Datu Puti)
2 tsp salt
1 tsp freshly ground black pepper
1 tsp whole peppercorns
2 cans thick coconut milk (14 oz. each)
1 pc finger pepper or jalapeno

Preparation:

1. Peel and remove seeds of papaya. Slice to bite-sized pieces then slightly squeeze the slices in salt to remove the bitterness. 
2. Cut the lemongrass stalks into an-inch sizes and pound.
3. Mince at least 4 pcs. garlic and chop onion.
4. Cut the whole chicken into pieces (adobo size).

Cooking Instructions:

1. Heat vegetable oil in skillet or cooking "wok".
2. Saute garlic and lemongrass. (You may add ginger if you want).
3. Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper.
4. Cover and cook chicken for fifteen (15) minutes or until the vinegar is completely absorbed.
5. Add the first can of thick coconut milk (14 oz). Stir constantly for the first ten minutes to avoid curdling.
6. Cover the cooking wok and let it simmer for thirty (30) minutes. Stir occasionally to avoid burning.
7. Add the slices of green papaya and the chili or jalapeno. In my case, I don't have one so I just added more peppercorn and black pepper.
8. Pour the remaining can of thick coconut milk (14 oz or 400 ml) into the wok. I do emphasize that you use thick coconut milk. Stir again for the first ten (10) minutes to avoid curdling.
9. Simmer for another thirty (30) minutes or until all the liquid is almost absorbed or until the sauce fully thickens.
10. Taste and adjust seasoning if necessary. Serve with steamed rice.
    Makes 8 - 10 servings.
    

Bon appetit!