Tamarind Chicken Adobo with Coconut Milk

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

1 kg. chicken portions (I used chicken thighs)
2 tbsps. fish sauce
1 tbsp. light soy sauce
1/4 tsp. of freshly ground black pepper
2 tbsps. of cooking oil
3 cloves of garlic, crushed
1/4 c. tamarind puree or ready bought concentrate
2 stalks of lemon grass, smashed
1 tbsp. brown sugar
1 c. coconut milk
1-2 green chiles, sliced diagonally

Instructions:

This recipe makes 4-6 servings.

Season the chicken portions with the fish sauce, brown sugar and pepper.

Saute the crushed garlic in 2 tbsps. of oil. Add the seasoned chicken and saute until it changes colour. Add the tamarind puree, lemon grass and coconut milk. Simmer until tender, about 30 minutes. Add the green chiles. Give it another minute and it’s done.

From adorasbox.net