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A little Brooklyn restaurant in Ditmas Park called Purple Yam caught the eye of a number of Chowhounds. So I decided to swing down and check it out.

Everything was good – from the lechon, which is a pork belly, to the coconut pie, but my absolute favorite was the chicken adobo. It’s a very simple dish: chicken braised in garlic, salt, vinegar, soy sauce, peppercorns and chiles.

Amy Besa and her chef-husband Romy Doropan hail from Luzon, which is a northern island in the Philippines, but their version of chicken adobo actually has a Southern twist-they’ve incorporated coconut milk.

The coconut milk gives the sauce sort of a creamy texture, and the vinegar is so subtle that it almost tastes like lime juice. The white and the dark meat are cooked separately so that the white meat doesn't dry out, and when they're done stewing, each piece is briefly deep-fried, so it gets sort of a crackly, crunchy exterior. It’s great. It is served with rice. As Besa says, "if you do not serve rice with a dish like adobo it is considered an affront."

So even though the food at Purple Yam is for the most part simple, it is completely delicious. I totally recommend a trip down to Ditmas Park to check it out.