When you say ADOBO, you'll definitely say FILIPINO. Of course, that's what we're known from and I'm proud one. Adobo is one of my favorite dishes and there are different ways how to cook them. The traditional way is putting all the ingredients together and just boil until the meat is fork-tender. But I have another version of Pork Adobo with Oyster Sauce. One of my most trending videos on Facebook when it posted last year.
This time I thought of making another version using Chicken but with Coconut Milk. It is so delicious because we just didn't put everything together in a pan and boil. Nope! It's good when you fry the chicken cuts first until sides are brown. Remove the chicken then sauté the garlic and crushed peppercorns then return the chicken back to the wok. This way the garlic and peppercorns will add flavor to the chicken. Followed by the rest of the liquid and simmer for about 30-45 minutes.
An adobo recipe that doesn't require marination but it's amazingly good especially served with a bowl or plate with hot steamed rice. I'm telling you, just the sauce itself is enough. I promise!
CHICKEN ADOBO IN COCONUT MILK RECIPE
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UBE CASSAVA FLAN