CHICKEN ADOBO SA GATA (COCONUT MILK)

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

 Ingredients:

• 2 pounds or 1 kilo chicken cuts, I used leg quarters (thigh and legs)
• 1 head garlic, chopped
• 1 tsp crushed peppercorns
• 1/2 cup soy sauce
• 1/2 cup distilled white vinegar (5% acidity)
• 3-5 pieces bay leaves
• 1 cup coconut milk
• 2 tbsp brown sugar
• chili pepper if you want it spicy

​

VIDEO

Procedure:

• In a small bowl, add soy sauce and vinegar.  Set aside. 
• In a large pan or wok, heat a small amount of oil then pan-fry the chicken pieces until all sides are browned. Remove from pan and set aside.
• Using the same pan or work and oil. Sauté' the garlic until fragrant then add the crushed peppercorns. Cook for a few seconds. 
• Return the browned chicken into the pot. Stir and cook over medium heat for another 3 minutes.
• Add the bay leaves and soy sauce-vinegar mixture. Do not stir. Cover and simmer over medium heat for 5 minutes. Turn the chicken and continue cooking for another 5 minutes.
• Add the coconut milk and brown sugar. Simmer for 30-45 minutes, stirring occasionally. Cook until sauce is reduced and thickened.
• Serve with hot steamed rice. 
• Enjoy! 

YOU MAY ALSO LIKE:

HOMEMADE SIOMAI

GINATAANG PUSO NG SAGING

PRINTABLE RECIPE

Chicken Adobo with Coconut Milk by PinoyCookingRecipes​