This is what I cooked for the family dinner last night.. Chicken cooked adobo style with coconut cream...It didnt turn out so tasty in the pic but my little girl loved it ...so it's worth posting . And while I was cooking my son was goofing around with the avocados...my favorite fruit in season.

Chicken Adobo in Coconut Cream

1 kilo adobo cut Chicken

1 bunch Kangkong ( swamp spinach)

3 pcs Onions

1 clove garlic

vinegar

soysauce

dash of pepper

1 small can Coconut Cream

Saute Kangkong in garlic and 1 pc chopped onions. Put 1 tsp vinegar and 1 tbsp of soysauce, When leaves are cooked already .Put aside. On the same pan saute the chicken with remaining chopped garlic and onions then add the 4 tbsp soy sauce and 2 tbsp Vinegar. let simmer. add 1/2 cup of water. When tender and mixture is absorbed, Add the coconut cream. It'll be done when the cream sauce looks oily in consistency.Season with pepper then arrange in platter with the cooked kang kong.